Breakfast
$0.92per plate
Prep
15 min
Breakfast · Breakfast Potatoes
Crispy Breakfast Potatoes
These crispy breakfast potatoes use Yukon Gold cut into cubes and roasted hot on a sheet pan until the edges are deep golden and the centers stay creamy, and they feed six for about $0.42 a plate. Roasting in a single layer, instead of crowding them in a skillet, is what gets every cube crisp instead of steamed. Onion and bell pepper go in partway through so they soften and sweeten without burning, and a little smoked paprika and garlic powder give them a diner flavor. They are the cheapest way to round out a breakfast, and they hold their own next to a breakfast casserole or a plate of eggs. There are no eggs or meat in the potatoes themselves, so they fit any breakfast.
$0.42per plate
Estimated recipe total
$2.49 · serves 6
Cook
35 min
Total
50 min
Serves
6
Recipe from Budget Plates · https://www.budgetplates.com/breakfast-potatoes
Equipment
- Large rimmed baking sheet
Variations
- Parboil the cubes 5 minutes, dry them, then fry in a skillet for diner-style stovetop home fries.
- Use russet potatoes for a slightly harder, fluffier crisp; peel them if you like.
- Add a pinch of cayenne or chili powder, or finish with parsley or green onion.
- Leave out the bell pepper for plain potatoes, or swap in mushrooms.
1 How to make it
1
Heat the oven and cut the potatoes
Heat the oven to 425 F. Scrub the potatoes, no need to peel, and cut them into even 3/4-inch cubes so they cook at the same rate. Rinse the cubes in cold water to wash off surface starch, then dry them very well with a towel. Dry potatoes are the difference between crisp and steamed.
2
Season and spread in a single layer
Toss the potatoes with 2 tablespoons of the oil, the smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a large rimmed baking sheet, leaving space between the cubes. A crowded pan traps steam and keeps them soft.
3
Roast, then flip
Roast for 20 minutes without touching them, until the bottoms are browned. Flip the potatoes with a spatula so a new side hits the hot pan and browns too.
4
Add the onion and pepper
Toss the diced onion and bell pepper with the last tablespoon of oil and scatter them over the potatoes. Roast 12 to 15 more minutes, until the potatoes are crisp and tender and the vegetables are soft. Adding them now keeps them from burning while the potatoes get their head start.
5
Season and serve hot
Taste and add a little more salt if needed, then serve right away while the edges are crisp. They soften as they sit, so they are best straight from the oven.
2 Cheaper ingredient swaps
- Skillet home-fries method. For diner-style home fries, parboil the cubes for 5 minutes, drain and dry them, then fry in a large skillet in a thin layer of oil over medium-high, flipping every few minutes until crisp. Add the onion and pepper near the end.
- Russet potatoes. Russets crisp up a little harder and fluffier inside. Peel them if you like and roast them the same way. Any waxy or all-purpose potato works too.
- Add heat or herbs. A pinch of cayenne or chili powder with the seasoning, or fresh chopped parsley or green onion at the end, changes them up without changing the method.
- Skip the peppers. Leave out the bell pepper for plain breakfast potatoes, or swap in mushrooms. Cook any watery vegetable a little longer so it does not steam the potatoes.
3 Budget tips
- Potatoes are one of the cheapest foods in the store, so a big pan of breakfast potatoes rounds out a breakfast for a crowd for pennies a serving.
- Buy a five or ten pound bag and use the potatoes across breakfast potatoes, soups, and baked potatoes. They keep for weeks in a cool, dark spot.
- The onion and pepper are optional. Plain roasted potatoes with just oil and seasoning are even cheaper and still crisp.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate cooled leftovers in an airtight container for up to 4 days. Cool them within 2 hours of cooking. They lose their crispness in the fridge but crisp back up when reheated.
Freezer
Freeze cooled potatoes in a single layer, then bag them, for up to 2 months. Reheat straight from frozen in a hot oven or air fryer until hot and crisp.
Reheating
Reheat in a 425 F oven or an air fryer for 6 to 10 minutes to bring back the crisp edges. A skillet over medium-high also works. The microwave heats them through but leaves them soft.
5 Nutrition (per serving)
Calories
210
Protein
4g
Fat
7g
Carbs
33g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What are the best potatoes for breakfast potatoes?
Yukon Gold are ideal because their thin skin crisps up and their centers turn creamy, and they hold their shape when cubed. Russets work too and crisp a little harder, though you may want to peel them. Any waxy or all-purpose potato will roast up fine.
How do you get breakfast potatoes crispy instead of soggy?
Three things: dry the rinsed cubes well, use a hot 425 F oven, and spread them in a single layer with space around each cube. A crowded pan traps steam, which is what makes potatoes soft instead of crisp.
Can I make breakfast potatoes on the stovetop?
Yes. For diner-style home fries, parboil the cubes for about 5 minutes, dry them, then fry in a thin layer of oil in a large skillet over medium-high, flipping every few minutes until crisp. Add the onion and pepper near the end so they do not burn.
How is the price per plate figured?
About $2.49 for the potatoes, onion, pepper, oil, and seasonings, divided across six servings, which comes to roughly $0.42 each. Potatoes are the biggest line, and they are one of the cheapest ingredients in the store.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
These are also part of our easy potato recipes collection and, at well under $1 a serving, our budget recipes under $1 collection.
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