Introduction
This super-simple breakfast potatoes recipe tastes great served with eggs and bacon, or on a breakfast taco. Crunchy, tasty pan-fried red potatoes with seasonings and fresh parsley. Easy to make and delicious!
Breakfast Potatoes Recipe
Breakfast Potatoes
Equipment
- small cast-iron skillet
- cutting board
- kitchen knife
- spatula
Ingredients
- 1 cup small red potatoes – diced to ¼ inch
- 1 tbsp olive oil
- 1 tbsp parsley – chopped
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Heat olive oil in a small skillet over medium heat. Add diced potatoes, spread them out in the skillet.
- Cook, stirring frequently, until well browned on all sides. Add salt and pepper.
- Add parsley or cilantro. Cook for a minute more.
- Drain on paper towels. Tastes great with bacon and scrambled eggs.
- Or serve with fried eggs, sausage, and toast.
- Or use in breakfast tacos.
PRIVATE NOTES
Nutrition
More Information
Variations
Sometimes instead salt, pepper, and parsley, I use a pinch of Tex-Mex Spice Blend and cilantro. This adds a nice south of the border flavor, perfect for serving with Huevos Rancheros or in Breakfast Tacos.
Tex-Mex Crispy Potatoes
Give the diced potatoes a quick flavor boost by parboiling them in 1 cup boiling chicken stock seasoned with a pinch of Tex-Mex spice blend. Simmer gently for 5 minutes—just long enough to infuse that Texas flavor.
While they simmer, heat up your skillet. Scoop the potatoes out with a slotted spoon and drop them straight into the pan. Let them sizzle and brown, occasionally turning them until evenly golden and crisp.
Finish with a pinch of salt and a scatter of finely chopped cilantro. The Tex-Mex flavor shines through—subtle, vibrant, and utterly delicious.
Greek-Style Breakfast Potatoes
For a bright Mediterranean twist, swap the Tex-Mex blend for the juice of half a lemon, a pinch of sea salt, and 1 teaspoon of chopped fresh oregano stirred into the boiling chicken stock. Parboil exactly the same way (5 minutes), then crisp them up in the hot skillet. Finish with an extra drizzle of olive oil, a little more fresh oregano, and a final squeeze of lemon just before serving. Bright, herby, and sunshine-on-a-plate perfect.
Pairings
I like to serve these with sunny side up fried eggs. The runny yolks taste so good mingled with the potatoes. I like to use a piece toast or a warm tortilla to push the potatoes and yolk onto my fork. They are also good with scrambled eggs covered in Ranchero Sauce, or with Roasted Tomato Salsa.
Potatoes
Red potatoes are less starchy than Yukon gold or Russet potatoes. They have a firm flesh, but a thin skin which can be left on. The primary reason I like them for breakfast potatoes is that they tend to be small. And, I do not need to peel them. You can’t blame me for being lazy in the morning before I have even had my breakfast, now can you?
Portions
One small red potato is enough for one person. It will make two tacos, or one serving with scrambled or fried eggs.
Related Recipes
Tex-Mex Spice Blend
Quesadilla-style Breakfast Tacos
Huevos Rancheros
Salsa de Tomate Asado
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