Breakfast Potatoes are a welcome addition to any breakfast menu. Crispy, flavorful and perfectly seasoned, these breakfast potatoes are the best!

breakfast potatoes in a white serving bowl

When it comes to breakfast recipes, breakfast potatoes are a classic. If you’ve never made them at home, you’ll be pleasantly surprised at how easy they are to prepare. And while these homemade breakfast potatoes are likely healthier than what you might find at your local diner, they are every bit as delicious.

My family loves crispy potatoes, so it’s no surprise that these breakfast potatoes are one of our favorite potato recipes, along with Air Fryer Potatoes, Oven Roasted Potatoes and Baked French Fries. If you’re also a fan of all things potato, you’ll want to add this breakfast potatoes recipe to your regular rotation!

breakfast potatoes on a wood serving spoon held over a sheet pan of potatoes

To make this easy recipe, the potatoes are combined with diced onions and peppers and tossed with olive oil and seasonings. Then they’re baked in the oven until they’re golden brown and crispy. Serve them hot from the pan, alongside scrambled eggs and bacon for an irresistible weekend breakfast. We also enjoy them with eggs and Buttermilk Pancakes when it’s breakfast for dinner night.

Breakfast Potatoes Recipe Ingredients

You’ll need just a few simple ingredients to make these breakfast potatoes.

ingredients for breakfast potatoes recipe

  • Yukon Gold Potatoes: I use gold potatoes in this recipe because they have the most delicious creamy, rich flavor. They cook up crispy on the outside and fluffy in the center. You can also use red potatoes, russet potatoes or baby potatoes. Whichever potatoes you use, be sure to chop them into 1/2-inch pieces. Leave the skins on because the texture helps to make the potatoes extra crispy. 
  • Bell Pepper: Bell pepper adds color and a touch of sweet roasted pepper flavor. Both red bell pepper and green bell pepper work well here.
  • Onion: The onion softens in the oven and brings mild onion flavor to the dish.
  • Olive Oil: A generous amount of olive oil coats the diced potatoes and helps them to crisp up in the oven.
  • Seasonings: These potatoes have the best breakfast potato seasoning! It is a combination of garlic powder, onion powder, smoked paprika, salt and black pepper. The smoked paprika adds so much flavor and is the secret ingredient behind the best breakfast potatoes. Or spice up these breakfast potatoes with my Cajun seasoning

How to Make Breakfast Potatoes

My biggest tip for making breakfast potatoes is to bake them longer than you think you need to. The first time I made these, they were delicious but not quite crispy enough. After about 35 minutes in the oven the potatoes will be tender, but to get them really crispy, keep them in the oven for 5-10 more minutes.

Here’s an overview of the rest of the recipe steps. You’ll find the full printable recipe with ingredient amounts and instructions in the recipe card below.

  1. Place the diced potatoes, bell pepper and onion in a large mixing bowl.
  2. Drizzle the olive oil over and toss until the vegetables are evenly coated. potatoes, onion and bell pepper in mixing bowl with olive oil
  3. Sprinkle on the garlic powder, onion powder, smoked paprika, salt and pepper. Stir to coat the potatoes and veggies with the seasonings. seasonings added to bowl with potatoes, peppers and onions
  4. Spread the potatoes and veggies out on a rimmed baking sheet that’s lined with parchment paper. The parchment will keep the potatoes from sticking to the pan. potatoes, peppers and onions on baking sheet
  5. Bake at 425° F for 35-45 minutes, tossing after 20 minutes. They’re done when the potatoes are golden brown and crispy. 

breakfast potatoes served with scrambled eggs

Serving Suggestions

These breakfast potatoes are pure comfort food, and there are so many ways to serve them:

How to Reheat Breakfast Potatoes

These breakfast potatoes are best served right after baking, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. There are a few options for how to reheat the potatoes:

  • Microwave: This is usually my choice, mostly for convenience. While using the microwave is fast and easy, you do lose some of the crispy texture.
  • Air Fryer: If you have an air fryer, it’s a great way to make your reheated potatoes extra crispy. Air fry them at 375° F for a few minutes, until hot.
  • Oven: Place the potatoes on a parchment lined sheet pan and reheat at 400° F until the potatoes are heated through. 
  • Skillet: Add a few teaspoons of olive oil to a skillet, heat over medium heat, and add the potatoes. Cook, stirring often, until the potatoes are hot.

breakfast potatoes served with scrambled eggs

More Healthy Breakfast Ideas

breakfast potatoes in white bowl with serving spoon
5 from 2 ratings

Breakfast Potatoes

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
These crispy potatoes are a breakfast favorite! Enjoy these seasoned Breakfast Potatoes alongside eggs or wrap them in a breakfast burrito or taco. Hot from the pan, they are completely irresistible!


  • 2 pounds Yukon gold potatoes*, chopped into ½-inch pieces, no need to peel
  • 1 red or green bell pepper, chopped into ½-inch pieces
  • 1 small yellow onion, chopped into ½-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
  • Place the diced potatoes, bell pepper and onion in a large bowl. Drizzle the olive oil over and toss to coat the vegetables.
  • Sprinkle on the garlic powder, onion powder, smoked paprika, salt and pepper. Toss to evenly coat the vegetables with the seasonings.
  • Spread the vegetables out on the baking sheet. Bake in the preheated oven for 35-45 minutes, tossing after 20 minutes, until potatoes are browned and crispy. Serve immediately.


  • You can also use red potatoes, russet potatoes or baby potatoes. Whichever potatoes you use, chop them into 1/2 inch pieces. It is best to leave the skins on the potatoes, as they make the potatoes extra crispy.
Calories: 172kcal, Carbohydrates: 30g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 205mg, Potassium: 711mg, Fiber: 4g, Sugar: 2g, Vitamin A: 159IU, Vitamin C: 47mg, Calcium: 27mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast
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