These easy breakfast potatoes are made from diced Yukon gold potatoes and oven-roasted to tender perfection. Serve these alongside a fluffy omelet, scrambled eggs, or a hearty breakfast sandwich for a complete meal!
What are breakfast potatoes
Breakfast potatoes are made from russet or Yukon gold potatoes that are diced into uniform ½" cubes and cook until tendre. These are most commonly purchased in grocery store's frozen food section, already chopped and ready to cook. However, it is less expensive, almost as easy, to buy fresh potatoes and chop them up yourself.
Best potato to use
I personally prefer the creaminess of Yukon gold for breakfast potatoes. Breakfast potatoes often aren't as crisp as other styles of roasted potatoes, and the creaminess of waxy potatoes pairs nicely with a luxuriously runny egg yolk. You can choose to use russet potatoes instead, but to me, those just end up being regular roasted potatoes.
How to make them
Chop your potatoes into ½" cubes then place in a large bowl with a tablespoon of cooking oil and all of your seasonings. Toss to combine everything.
Pour the potatoes on a baking pan and evenly spread them out, then bake in a 400 degree oven for 30 minutes. The potatoes are done when they are tender.
How to flavor the potatoes
This recipe is so easy because you just chop the potatoes, toss them in oil and seasonings, then throw them in the oven to bake. However, you have a lot of flexibility in the type of seasonings you use.
I personally keep it simple with garlic powder, onion powder, salt, and pepper. However, you can use your favorite spice blend as well, such as creole seasoning! I've even been known to throw on a little Jamaican jerk seasoning to liven it up a bit. Alternatively, you can add vegetables to the mix as well. Chopped onions and peppers will roast well with the potatoes.
How to reheat them
If you make a big batch and have some leftover, they store well in the refrigerator for up to five days. You can reheat them in the microwave, but that is never the best option. I recommend placing them back in the oven at the same 400 degree temperature, but they should only need about 10 minutes to reheat.
Easy Breakfast Potatoes
- 2 pounds Yukon gold potatoes (½" cubes)
- 1 tablespoon cooking oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground pepper
- Preheat oven to 400 degrees.
- Add chopped potatoes into a large bowl with oil and seasonings. Toss to evenly coat the potatoes.
- Place potatoes on a large baking sheet, and spread out evenly. Roast in the oven for 30 minutes or until tender.
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