Easy Breakfast Potato Recipe for the Oven
If you need a breakfast idea to feed a crowd, make these easy breakfast potatoes in the oven. Made with just a few simple ingredients from your kitchen stock, these potatoes are one of the best recipes for when you want to save time and money on breakfast.
Saving Money with Breakfast Potatoes
Skip the frozen diced hashbrowns and make your own! Made with just 4 russet potatoes, olive oil and seasonings, these potatoes are great when you are trying to save money.
Save money by using these low-cost breakfast potatoes as a simple side for breakfast with bacon and eggs or add them to a larger breakfast dish such as a breakfast casserole or some make ahead breakfast burritos.
The only ingredient you will need to buy for this recipe are the russet potatoes and you can usually find these year-round at a very low-cost. When you are meal planning for the week, I recommend buying the 5lb bag of russet potatoes and dividing the potatoes up to make these breakfast potatoes as well as other potato dishes for the week such as mashed potatoes or French fries one night with dinner. Plan smarter, not harder.
If you haven’t already, be sure to grab a copy of my kitchen stock list. All of my recipes on this blog are created with the kitchen stock in mind. This approach saves both time and money!
How to Make Breakfast Potatoes
Wash, peel and dice your potatoes into 1/2″ cubes. I always suggest laying aside one dice of potato on your cutting board as a reference while you cut the rest of the potatoes. It helps keeps everything uniform.
Add the potatoes to a large bowl. Drizzle in the olive oil.
Mix together the seasonings in a separate small bowl. You don’t want one potato to have a lot of salt and another potato to only have paprika. Mixing the seasonings before you add them to the potatoes helps ensure all the potatoes are coated in seasonings evenly, making every bite delicious.
You’ll use a large sheet pan for this recipe. You can also add an oven-safe cooling rack or air frying rack on top of the baking sheet if you have one. Whatever you use, go ahead and give it a thorough spray with non-stick cooking spray.
You’ll cook the potatoes at 425 degrees for about 30 minutes, depending on your oven, and flip them halfway through the cooking process. You’ll want them to have a nice golden bake and be fork tender. After they cook, you’ll broil them for only 2-3 minutes to add that nice crispy edge to them.
Serving Breakfast Potatoes
When I serve these for breakfast, I love serving them with some warm oven baked bacon and scrambled eggs. This is a heartier dish that deserves an equally hearty ensemble, in my opinion.
You can also use the breakfast potatoes to make additional breakfast recipes like breakfast casserole or breakfast burritos.
Making Breakfast Potatoes Ahead of Time and Freezing
Making Ahead: Once the potatoes have cooled, store them in an airtight container. You can keep them in the refrigerator for up to 3 days.
Reheat: Reheat the potatoes in the oven for about 10 minutes on 400 degrees or in the microwave in 15 second intervals.
Freezing You can absolutely freeze the breakfast potatoes. After they have cooled in the fridge, freeze them on a baking sheet in a single layer until they are firm and frozen. Then transfer the potatoes to a freezer bag. They will keep for 3 months.
Thawing Thaw in the fridge overnight and then reheat the potatoes in the oven at 400 degrees for 10 minutes or in the microwave in 15 second intervals.
I hope you’ll enjoy this recipe and share it with your friends. Let me know what you think in the comments below.
Easy Breakfast Potatoes
Ingredients
- 4 Russet Potatoes
- 2 tbsp Olive Oil
- 1.5 tsp Sea Salt, Divided
- ¾ tsp Garlic Powder
- ½ tsp Black Pepper
- Pinch Red Pepper Flakes
- ½ tsp Paprika
- ¼ tsp Dried Thyme
- ¾ tsp Onion Powder
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Spray a rimmed 18×13″ baking sheet pan with non-stick cooking spray.
- Wash, peel and dice 4 russet potatoes into 1/2-inch cubes.
- Place the potatoes in a large mixing bowl. Drizzle the olive oil on top of the potatoes and stir to coat all the potatoes in the olive oil. If you have extra olive oil at the bottom of the bowl, drain it out of the potatoes into another bowl.
- Mix together all the seasonings minus ½ tsp of the salt in a small bowl and add to potatoes. Stir to evenly coat each potato.
- Spread the potatoes in an even layer on the baking sheet and place in the center rack of the oven. Cook for 30 minutes flipping the potatoes over in the pan about halfway through.
- Once the potatoes are fork tender, turn on the broiler and move the potatoes to the top rack. Broil for only 2-3 minutes.
- Remove from oven and sprinkle the remaining ½ tsp of sea salt on top of the warm potatoes. Serve warm.
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Hi, Friends! Welcome! I’m Julia, the creator of Sweet Tea Meals. I’m a stay-at-home mom of two and a self-taught home cook. I’m on a mission to bring joy back to your kitchen with simple, low-cost and well-organized recipes. I’m so glad you’re here.
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