Recipe

Weeknight-Friendly Breakfast Potatoes

Crisp-edged, golden breakfast potatoes with onion and a classic paprika-garlic vibe. Traditional, authentic, and totally doable on a Tuesday night.

By Matt Campbell

•

4.8

A cast iron skillet filled with golden crispy breakfast potatoes and diced onions, with a spatula resting on the edge

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Breakfast potatoes are one of those diner miracles that somehow taste like they took an hour, even when they did not. You know the ones: crisp corners, tender middles, onion doing its sweet-savory thing, and just enough seasoning to make you keep “taste-testing” straight from the pan.

This is my weeknight version that still feels traditional and authentic. The trick is simple: par-cook the potatoes (fast), then crisp them aggressively in a hot skillet (also fast). You get that real-deal texture without deep frying, without fancy ingredients, and without babysitting a sheet pan for 45 minutes.

Why It Works

Crisp edges, fluffy centers: Par-cooking gives you tenderness, then high heat gives you crunch.
Traditional flavor: Onion, garlic, paprika, and black pepper keep it classic and breakfast-friendly.
Weeknight pace: The whole thing is built around short steps and big payoff.
Flexible: Works with eggs, sausage, leftover roast chicken, or eaten straight out of the skillet like a kitchen gremlin.

Pairs Well With

Simple Fried Eggs
Fluffy Buttermilk Pancakes
Fresh Fruit Salad
Oven Bacon

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 3 to 4 days.

Reheat for crispiness (best): Warm a skillet over medium-high heat with a small splash of oil. Spread potatoes out and cook 5 to 8 minutes, stirring once or twice, until hot and re-crisped.

Air fryer option: 375°F for 6 to 10 minutes, shake halfway through.

Microwave (fastest): Works, but you will lose crunch. If you microwave, finish in a dry hot skillet for 1 to 2 minutes to bring the edges back.

Freezing: Possible, but the texture softens. For best results, cool completely, freeze in a single layer on a sheet pan, then transfer to a freezer bag. Reheat from frozen in a hot skillet or air fryer to recover some crisp.

Common Questions

What potatoes are most “authentic” for breakfast potatoes?

In a lot of classic American diner-style breakfast potatoes, you will see russets because they crisp well and get fluffy inside. Yukon Gold are slightly creamier and still crisp beautifully. Either is traditional, so use what you have.

Do I have to boil the potatoes first?

Par-cooking is the weeknight cheat code. Boiling for a few minutes (or microwaving) gives you a tender interior so the skillet can focus on browning instead of cooking through.

Why are my potatoes not getting crispy?

The big three: the pan is crowded, the heat is too low, or the potatoes are wet. Dry the potatoes well after draining, use a wide pan (a 12-inch skillet helps), and let them sit undisturbed long enough to brown.

Can I add peppers or meat?

Absolutely. Add diced bell pepper with the onions (or after the potatoes start browning), and add cooked sausage or chopped ham at the end just to warm through.

When should I salt them?

Two moments, two purposes: salting the boiling water seasons the potatoes all the way through. But for best crisping, hold most of your surface salt until the potatoes have started to brown in the skillet. Salting too early in the pan can pull moisture to the surface and slow the crunch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (a 12-inch skillet, cast iron or heavy stainless, is ideal for browning without crowding)
Medium pot for par-boiling (or microwave-safe bowl for the microwave method)
Colander
Knife and cutting board
Thin spatula for scraping up the good browned bits

I started making breakfast potatoes on weeknights because I wanted “real food” after long days, but I refused to commit to a whole production. The first time I nailed the texture, I literally stopped mid-bite at the stove like, okay, wow. It was the onions catching in the skillet and the potatoes getting those crisp corners that did it. Now this is my go-to side when I want dinner to feel cozy and breakfast-y without turning my kitchen into a diner line cook situation.

Weeknight-Friendly Breakfast Potatoes

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

1 1/2 lb russet potatoes (about 3 medium), peeled or unpeeled, cut into 3/4-inch cubes
1 1/2 tsp kosher salt, divided
1/2 tsp baking soda (optional, helps break down the surface a bit for extra crisp; do not add more or it can taste “off”)
2 tbsp neutral oil (canola, avocado, or vegetable)
2 tbsp unsalted butter
1 small yellow onion, diced
2 cloves garlic, minced
1 tsp smoked paprika (or sweet paprika for a more classic diner vibe)
1/2 tsp black pepper
1/4 tsp dried thyme (optional but very “breakfast-y”)
2 tbsp chopped parsley (optional, for finishing)

Optional add-ons: diced bell pepper, a pinch of cayenne, chopped scallions, shredded cheddar, or a splash of hot sauce at the table.

Instructions

Par-cook the potatoes. Add cubed potatoes to a pot and cover with cold water by 1 inch. Stir in 1 tsp of the salt and the baking soda (if using). Bring to a boil, then reduce to a steady simmer and cook 6 to 8 minutes, until the outside is tender and a fork meets slight resistance, but the cubes still hold their shape.
Drain and steam-dry. Drain well in a colander, then let the potatoes sit for 2 to 3 minutes to steam off excess moisture. (Drier potatoes = crispier potatoes.)
Soften the onions, then get them out of the danger zone. Heat a large skillet (ideally 12-inch) over medium-high heat. Add the oil and butter. When the butter stops foaming, add the diced onion and cook 3 to 4 minutes, stirring occasionally, until softened and just starting to turn golden at the edges. Scoop the onions onto a plate and set aside. (This keeps them sweet, not burnt, while the potatoes do their thing.)
Crisp the potatoes. Return the skillet to medium-high heat. Add the drained potatoes in an even layer. Let them cook 3 to 4 minutes without stirring so a crust forms. Then stir and flip the potatoes, and keep cooking 8 to 12 minutes, stirring every few minutes, until deeply golden with crisp edges. If your pan looks dry at any point, add a small splash of oil.
Bring the onions back and season. Add the onions back to the skillet. Sprinkle in the remaining 1/2 tsp salt, paprika, black pepper, and thyme. Toss for 30 seconds so the spices bloom in the fat.
Add garlic at the end. Stir in the minced garlic and cook 30 to 60 seconds, just until fragrant. (Garlic burns fast, so late is the move.)
Finish and serve. Taste and adjust salt and pepper. Sprinkle with parsley if using and serve hot. If you want extra crunch, spread the potatoes out and give them one last minute in the pan without stirring.

Weeknight note: If you are truly in a hurry, microwave the potato cubes covered with a splash of water for 5 to 7 minutes (stir halfway) until just tender, then drain well and proceed with the skillet steps.

Nutrition information is estimated.

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