Crispy Breakfast Potatoes
Crispy Breakfast Potatoes are the perfect addition to a hearty breakfast or any meal of the day. Seasoned potato cubes that are golden brown on the outside and fluffy on the inside.
Serve these Crispy Breakfast Potatoes up with our Breakfast Sandwiches, Biscuits and Sausage Gravy or alongside our Baked Denver Omelet.
We love Crispy Hashbrowns but we don’t always want fried potatoes. These Crispy Breakfast Potatoes are easy to bake in the oven or pop them onto the pellet grill for an easy side dish.
Dice up the potatoes into small bites, add some diced onion, spices and olive oil and these breakfast potatoes are sure to please a hungry crowd.
Ingredients Needed
- Russet Potatoes
- Onion
- Granulated Garlic
- Onion Powder
- Dried Dill
- Dried Oregano
- Smoked Paprika
- Dried Basil
- Kosher Salt
- Black Pepper
- Olive Oil
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Step By Step Directions
Peel potatoes and dice into small pieces. We love using this veggie chopper to speed up the process.
Rinse the potatoes really well. Drain and pat dry with paper towels.
Place on a rimmed baking sheet.
Dice the onion and add to the potatoes.
In a small bowl, combine garlic, onion, dill, smoked paprika, basil, salt and pepper.
Sprinkle over the potatoes and toss to coat.
Drizzle with olive oil and mix well.
Cook in a hot oven or preheated pellet grill.
About 5 minutes before the potatoes are done, stir with a spatula and continue cooking until crispy.
Serve immediately.
Recipe Notes
Store leftover potatoes in a zip top bag or airtight container in the refrigerator up to 3 days.
Reheat in a skillet coated lightly with olive oil or butter and cook over medium heat. Stir occasionally until heated through.
Add these Crispy Breakfast Potatoes to your menu this week for a flavorful and crunchy side dish that is the perfect hearty addition to any meal of the day.
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Crispy Breakfast Potatoes
Ingredients
- 2 pounds russet potatoes
- 1 medium onion
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried dill
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/2 cup olive oil
Instructions
- Preheat oven or pellet grill to 425°.
- Peel potatoes and dice into small pieces. We love using this veggie chopper to speed up the process.
- Rinse the potatoes really well. Drain and pat dry with paper towels.
- Place on a rimmed baking sheet.
- Dice the onion and add to the potatoes.
- In a small bowl, combine garlic, onion, dill, smoked paprika, basil, salt and pepper.
- Sprinkle over the potatoes and toss to coat.
- Drizzle with olive oil and mix well.
- Cook in oven or preheated pellet grill.
- About 5 minutes before the potatoes are done, stir with a spatula and continue cooking until crispy.
- Serve immediately.