The Best Pan-Fried Breakfast Potatoes
A Google search for ‘breakfast potato recipe’ yields over seven million results. There’s a reason for that – we love our starches. My favorite potatoes in the whole wide world are these breakfast potatoes right here.
What you’ll need:
- Potatoes. Durr.
- Canola oil
- Salt and pepper
- Cast iron skillet
- Parsley and cheese (optional)
- A little TLC: Tender Loving Care
A part of me wonders if this can even be called a recipe. But this is my blog and so it’s counting and it’s going to be amazing.
My history with these potatoes start back in the days when I could legit walk (standing straight up) under my grandmother’s kitchen table. I remember walking under the table and sitting on the floor while I watched her make me and my brother breakfast. It was the coolest thing ever to spend the night at Nana’s. We had a spread of scrambled eggs, toast, grits, bacon…and potatoes. Always potatoes, and lots of them. They were perfection, especially with ketchup.
When I was old enough to handle a hot skillet on my own, I helped. And then when my brother and I got a little too old for weekend sleepovers, I made potatoes for breakfast. And they were always off, until one day Nana told me that I should use canola oil instead of olive oil. At the time I didn’t know any better that the distinctive taste of olive oil was what was warping my version of these potatoes. That tidbit changed everything. It’s not like there’s a lot of ingredients. You just have to make sure all of them are spot on.
Later on, when I married and got a cast iron skillet, I started making the potatoes in there and they have since come out crispier than usual, a big bonus.
So there you have it. The potatoes I’ve grown up on and continue to love to this day.
Do you have a favorite family dish that’s remained unchanged all these years? Sound off in the comments!
The Best Pan-Fried Breakfast Potatoes
Ingredients:
- 2 baking potatoes, peeled, rinsed, and chopped
- 2 tablespoons canola oil
- Large pinch of salt
- Large pinch of parsley (optional)
- 1/2 tablespoon Parmesan cheese (optional)
Directions:
- In a medium skillet (cast iron preferred), heat canola oil over medium.
- Add chopped potatoes to the skillet in an even layer. Allow to pan fry in the oil for a handful of minutes, or until the potatoes start to brown. Basically you are going to flip the potatoes around to all sides for as even of a browning as you can get. Allow each side to brown before moving them around. I practice my patience when I do this. Recognize that each potato may cook at different times.
- Using a slotted spoon, transfer potatoes to a plate lined with a paper towel. Sprinkle with salt, parsley (optional) and cheese (optional).
Those look delicious. I have some potatoes I need to use up. Maybe I will do this. Does it matter if it is Canola oil vs. other oils? I normally have vegetable oil and of course a few varieties of EVOO. 🙂
I LOVE breakfast potatoes! Definitely going to try making these on my next day off!
I made these, but with rendered bacon fat instead of oil. They turned out amazing! Pretty happy with this super simple recipe.
Ooo I’m sure the bacon fat was delicious!
What is durr?
It’s like saying, “Duh”. 🙂
Lol !! Like “Duh!” It’s a potato recipe…..
Gotta add chopped onion to fry up with the potatoes !
Haha you’re onto something there! Maybe even some bell peppers.
great question because when I cubed the potatoes raw dresh and put them in to cook it turned out uncooked, some bits were hard
I cheat and lightly boil or microwave “CHOPPED” potatoes before throwing them into the pan then drain all excess moisture, or pat dry (experiment using medium microwave settings). If Boiling, don’t over cook where they become soft (about 3-4 mins med boil) Either that, or slice thinly enough so the tator’s cook thoroughly in the oil through and through.
Do the potatoes have to be cooked before you fry them?
Hi, Tracy. Nope! You’ll just cut up and fry as-is.
Looking for a good breakfast potato recipe, thanks. Always trying to impress people with my culinary skills :). Thanks I’ll let you know how they turn out
Hope it works out well for you! We had these growing up at my grandmother’s house all the time. So simple, but the combination of oil and potato, plus the pan you use, can be a little temperamental.
I’m trying to print the Breakfast Potato’s, how do I do that?
I try to highlight the recipe and it wont highlight at all. How do I copy it so I can save it and print it?
Thank you
Hi Frank! Which browser are you using? I tried it on both Chrome and Safari and I was able to highlight and copy the recipe text. In the recipe section, there is a “print recipe” link underneath the picture of the potatoes.
I mean, it was good I guess but it was basically cut up fries
I like that, all are picture is great.
YESS!!! Wonderful recipe. Just as Miss Latimer suggested, adding onions and, of course, the bell peppers, will give you the perfect batch of fried potatoes. My old tug boat Captain required me to make these every morning when I used to work on the river pushing barges. Fan favorite!
Can you use any kind of vegetable oil?
Yes, you can! Since writing this post, I’ve discovered Avocado Oil. I would actually recommend that as it’s flavorless and has a high smoke point so you get crispy edges without burning. And it’s better for you than vegetable oil!
looking for a vegan snack or vegan breakfast for my diebatic husband need recipies with low sugar for dinner recipies
Hi Yolanda! I am not vegan so I would refer you to these blogs:
Oh She Glows: https://ohsheglows.com/
Minimalist Baker: https://minimalistbaker.com/
I’ve had success cooking from both of these sites! Hope you find something great for your husband.
I usually like to leave the skins on. Shd this change anything?
No, it will not!
I too grew up with my great grandma. She called your breakfast potatoes, cottage fries. She always used Crisco, & would melt it in a seasoned black iron skillet. She would cook har Cottage fries until done. She kept her oven at 200. degrees. Potatoes went on a paper towel &paper plate then into the oven while she fried bacon or ham in the same skillet. When bacon was they too went on top of potatoes. Then she’d make her country gravy. The trick to her gravy was to add a tbls. Of flour stirring the flour in potatoes/bacon drippings… Read more »
I think using sliced, preboiled potatoes speeds up the cooking process.
Great recipe! Thanks!
Only issue is… anything but Canola 🙂
Canola is in the same class as margarine :s
I agree! This was written about 5 years ago so now I definitely use avocado oil. 🙂
Your ad/banners take up quite a bit on the page – I use Chrome. It’s a shame.
I use chrome too and I don’t see much in the way of cumbersome ads. I use a lot less than most. I’m sorry it’s not working well for you.
I make these often at home for dinner. We call them Saute Potatoes. They were my dad’s favorite when he came over. I add onion either use mixed herbs or parsley. I often find that they stick to the pan though. Do you know how to prevent that?
Hi Shelley,
I love that idea! I think I’ll add some mixed herbs and onion next time! To prevent them from sticking, use a high smoke point oil. I now actually use avocado oil. They may stick, but it’ll take longer for them to do so. Also, make sure they are dry when you put them in the pan. And, if they stick, just continue to move them around.
I love my cast iron skillets and will be making this for breakfast this morning !
Thank you !
A classic breakfast item!
I’m definitely going to make this for my parents and I tomorrow! I have just started cooking for myself and parents and I was thinking this was a great breakfast! 😀 (I’m in middle school)
I hope they came out great, Violet! I used to cook these for my parents all the time too. 🙂
I love this. It’s so cool looking at receipts and especially when you get to see that others eat the same thing as you. This also reminds me of my days as a kid when my grandmother would cook these potatoes also for breakfast brings back so many memories as I was her little kitchen helper. I miss her so much but she past away in January 2017. This is definitely one thing outside of others I can cook now that will always remind me of that amazing beautiful granny of mines. So glad you posted this receipt love. Thanks… Read more »
Absolutely! Those grandparent recipes (and memories) are some of the best.
what is the portion size tho?
I can eat a whole batch myself LOL, but I would say 2-3 if you have eggs or something else to eat with them.
These potatoes were simple and good. They made a great side to an omelet. Thanks for sharing.
So glad you loved it! I still make these on a consistent basis, but not in the air fryer!