Super Crispy and Delicious Breakfast Potatoes, ready in about 20 minutes, perfect for a weekday breakfast too!

I love Breakfast Potatoes but until now, I haven’t made them much at home. They usually take at least 30 – 40 minutes as you need to either par-boil them, or bake them in the oven.

Recently I heard about microwaving a potato, and to be honest I was skeptical. But I tried it out and then made these and was like, holy moly I gotta make a recipe for this! I can eat Breakfast Potatoes pretty much any morning now and so can you!

ingredients for Breakfast Potatoes

Potatoes – I’ve only ever used Russet for this recipe, but you should be able to use Yukon Gold if you like too. Keep in mind that smaller sized potatoes will cook faster in the microwave. The potatoes I used were around 350g.
Seasonings – I’m going simple with some salt, garlic powder and smoked paprika, but you could honestly season these however you like!
Oil – Any high smoke point neutral flavored oil will do! You can either use a modest 1 – 2 Tbsp, or a bit more if you want to speed things up!
Onions and Peppers – I don’t call for it in this recipe, but I’ve sauteed some onions and bell peppers while the potatoes are microwaving and that turns out great too!

how to make breakfast potatoes

Wash and dry the potatoes. Poke a few holes in the potatoes with a fork or knife.

Add them to a microwave safe dish and microwave for 5 minutes. Flip them and then cook for another 5 minutes.

Let them cool for a minute or so, then cut them into thirds long ways.

You can keep the skin on, but they will be very easy to peel as well. Just make sure you don’t burn yourself as they will still be hot. If you find them too hot to handle let them cool for a bit after cutting into thirds.

Next cut each plank in half longways. Cut each sliver into cubes 3/4 to 1″ thick.

Heat up about 2 Tbsp of oil in a 12″ skillet (non-stick or cast iron will work) for about 3 minutes over medium heat. Add the potatoes making sure not to crowd the pan. You may need to fry in batches.

Let them sit for about 5 minutes without touching them (you can check one after 3 minutes to make sure you won’t burn them). Then flip and cook the other side for another 3 – 5 minutes or until golden brown. You can brown as many sides as you like!

Alternatively, if you want to quickly brown all sides of the potatoes, add enough oil to the pan to come up about halfway to the potatoes. Cook for 5 minutes, then flip, and cook for another 3 – 5 minutes, All the sides will be browned much quicker!

Season to taste with the seasonings provided or any that you like! If you are using more oil, remove the potatoes from the skillet and toss them with the seasonings in a metal bowl.

Enjoy however you like! Maybe a Breakfast Burrito or Taco, or with a Tofu Scramble!

storage

These are best eaten fresh, but you can store the leftovers and reheat them in the air fryer to crisp them up again. I would do 375 F for about 5 – 6 minutes or until crispy.

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