Dec 20, 2016

Dad’s Breakfast Potatoes

Prep Time: 5 mins
Cook Time: 20 mins
Seasoned breakfast potatoes sautéd until crispy on the outside and soft on the inside with diced onions make a great side for eggs and bacon.

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Nothing is better than waking up to the smell of these breakfast potatoes cooking downstairs. On the weekends Dad always wakes up earlier than everyone else and will make these potatoes so they are ready for us when we decide to roll out of bed.

Dad’s Breakfast Potatoes alongside some sunny-side up eggs and crispy bacon? That’s my idea of the perfect weekend breakfast. One weekend when I was in New Jersey visiting my family and my dad had made these, I took a container of them with me for my red eye flight back to California. They came in handy when my flight was delayed several hours.

Dad’s Breakfast Potatoes

dad's breakfast potatoes with chorizo and eggs

Key Ingredients in This Recipe

  • Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When cooked they become soft and light while the outside becomes crispy.
  • Yellow Onion – I use yellow onion in this recipe for its mellow flavor when cooked. These onions with a brownish yellow papery skin are a great all-purpose cooking onion.  
dad's breakfast potatoes with chorizo and eggs closeup

How to Make Breakfast Potatoes

  1. Rinse and dry the potatoes. Place the potatoes in a large bowl of water for about 10 minutes. Remove the potatoes from the water, drain and pat completely dry.
  2. Cook the potatoes. Heat a griddle or large sauté pan over medium heat, add the olive oil and cook the onion and potatoes, stirring occasionally, until the potatoes are lightly browned and crisp, about 20 minutes. Season to taste with salt and pepper.
  3. Serve. Remove from the heat and serve with eggs and bacon.
dad's breakfast potatoes with chorizo and eggs closeup brunch

Tips and Tricks in This Recipe

  • My dad always adds a bit of Slap ya Mama – cajun seasoning blend in addition to the salt and pepper for a little kick.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Dad’s Breakfast Potatoes

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Prep Time 5 mins
Cook Time 20 mins
Serves 8

Ingredients:

  • 5 medium Russet potatoes, about 3 pounds, peeled and diced into ¼” cubes
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Instructions:

  • Place the potatoes in a large bowl of water for about 10 minutes. Remove the potatoes from the water, drain and pat completely dry.
  • Heat a griddle or large sauté pan over medium heat, add the olive oil and cook the onion and potatoes, stirring occasionally, until the potatoes are lightly browned and crisp, about 20 minutes. Season to taste with salt and pepper.
  • Remove from the heat and serve with eggs and bacon.

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