Marry This Basic Breakfast Potatoes Recipe is a crispy and easy recipe, which is made with onions and bacon fat. It’s the perfect breakfast side dish, ready in about 50 minutes.
Jump to RecipeBasic Breakfast Potatoes Ingredients
Simple ingredients for a classic, diner-style favorite.
- 4 to 5 whole Large Red Potatoes
- 1 whole Onion
- 1 Tbsp. Vegetable Or Canola Oil
- 1 Tbsp. Bacon Fat
- Salt And Pepper, to taste
- Red And Green Bell Peppers, Diced (optional)
How To Make Basic Breakfast Potatoes
A step-by-step guide to perfectly crispy potatoes.
- Boil and Dice the Potatoes: Place the whole potatoes in a large pot and cover them completely with water. Bring to a boil and cook until the potatoes are tender enough to be easily pierced with a fork. Carefully remove the potatoes from the pot, place them on a cutting board, and dice them into 1-inch pieces.
- Sauté the Onions: In a large cast-iron or non-stick skillet, heat the vegetable oil and bacon fat over medium-low heat. Add the diced onion (and diced bell peppers, if using) and sauté until they soften and start to turn golden brown.
- Fry the Potatoes: Add the diced, boiled potatoes to the skillet with the onions. Stir well to coat them in the fat, then use a spatula to gently press them into a single layer. Let them cook without stirring for several minutes to allow a crispy, golden-brown crust to form on the bottom.
- Flip and Season: Once the bottom is crispy, flip the potatoes with a spatula in sections. Season generously with salt and pepper. Continue to cook, flipping occasionally, until the potatoes are browned and crispy to your liking.
Recipe Tips
For perfect, crispy breakfast potatoes every time.
- How to get extra crispy potatoes? The most important trick is to not stir them too much. Let the potatoes sit undisturbed in the hot skillet to develop a deep golden-brown crust before flipping. A well-seasoned cast-iron skillet also helps create an unbeatable crispy texture.
- Why boil the potatoes first? Par-boiling the potatoes guarantees that they are fully cooked and tender on the inside. This allows you to focus on getting a perfectly crispy exterior in the skillet without worrying about undercooked centers.
- What if I don’t have bacon fat? You can use all vegetable oil, canola oil, or even butter. However, the bacon fat adds a distinct, savory, diner-style flavor that makes these potatoes truly special.
- Can I use a different type of potato? Yes. Red potatoes hold their shape well, making them a great choice. Yukon Golds are also excellent for their creamy texture. Russet potatoes can be used, but they are starchier and may fall apart more easily during frying.
What To Serve With Basic Breakfast Potatoes
The perfect pairings for this classic breakfast side.
These diner-style potatoes are a versatile side dish that goes wonderfully with almost any breakfast main:
- Scrambled, fried, or poached eggs
- Crispy bacon or breakfast sausage links
- Tucked inside a warm breakfast burrito with cheese and salsa
- Served as a base for a hearty breakfast bowl topped with an egg
How To Store Basic Breakfast Potatoes
Keeping your potatoes delicious for leftovers.
- Refrigerate: Store leftover breakfast potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results and to bring back their crispiness, reheat the potatoes in a lightly oiled skillet over medium heat. You can also reheat them in an air fryer for a few minutes. Microwaving will work but will result in a softer texture.
Basic Breakfast Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 250 kcal
- Carbohydrates: 35 g
- Protein: 4 g
- Fat: 10 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, to save time in the morning, you can boil and dice the potatoes a day in advance. Store them in a covered container in the refrigerator, then simply fry them up with the onions when you’re ready to serve.
No, it’s not necessary to peel red potatoes. Their thin skin adds nice color, texture, and nutrients to the dish. Just be sure to scrub them thoroughly before boiling.
Sticking can occur if the pan isn’t hot enough when you add the potatoes, or if there isn’t enough oil or fat in the skillet. Using a well-seasoned cast-iron skillet or a good quality non-stick pan is the best way to prevent sticking.
Try More Recipes:
Basic Breakfast Potatoes Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings15
minutes35
minutes250
kcalClassic, crispy diner-style breakfast potatoes pan-fried with onions and savory bacon fat until perfectly golden brown and delicious.
Ingredients
4-5 large red potatoes
1 large onion, diced
1 Tbsp. vegetable oil
1 Tbsp. bacon fat
Salt and pepper to taste
Diced bell peppers (optional)
Directions
- Boil whole potatoes until fork-tender, then let cool slightly and dice into 1-inch pieces.
- Heat oil and bacon fat in a large skillet; sauté onions (and peppers, if using) until they begin to brown.
- Add the diced potatoes to the skillet, stir to coat, then press into a single layer.
- Cook without stirring for several minutes until a golden-brown crust forms on the bottom.
- Flip the potatoes, season generously with salt and pepper, and continue cooking until crispy all over.
- Serve immediately while hot and crispy.
Notes
- The secret to crispy potatoes is minimal stirring. Let them form a crust before you flip them.
- Boiling the potatoes first ensures they are cooked through and tender on the inside.
- Bacon fat adds incredible flavor, but you can substitute with more oil or butter if needed.
- Leftovers reheat wonderfully in a skillet or air fryer to restore their crispy texture.
