Easy Skillet Breakfast Potatoes — Crispy, Quick, and Tender in Under 20 Minutes
Feb 27, 2025
This post may contain affiliate links. Please read our disclosure policy.
Breakfast potatoes are an easy side that’s perfect to serve with eggs, toast, and a few slices of crispy bacon. Quarter the potatoes, coat them with seasoning, fry them up in a skillet, and serve — our kids always request these!
Potatoes are one of our favorite vegetables at The Produce Moms. They are easy to work with for beginner home cooks and great for busy parents like you.
We had to share this recipe with you because it’s so easy to make crispy breakfast potatoes! Even when you’re short on time on any given day, you can still whip up a batch of these family-favorite potatoes.
This recipe is sponsored by Wada Farms.
The only things you really need are potatoes, spices, and a skillet …and your breakfast potatoes are ready to serve in under 20 minutes.
If your kids like french fries, they’ll love the crispy skin and soft, fluffy inside of these baby potato wedges.
We’ll show you how quickly these come together. Let’s dive in!
Ingredients
The best thing about this recipe is that it’s basically a one-ingredient breakfast star. The potatoes are the only thing you may need to get from your local grocery store. But be sure to check you have all of your spices and cooking oils stocked in your pantry — that’s where the extra flavor comes from.
Potatoes
Our goal at The Produce Moms is to make eating fruits and vegetables enjoyable for you and your family. We love to use mini versions of veggies when possible so it’s easier for small hands and mouths to eat. We used Smalls® Mini Artisan Mini Potatoes because of their easy-to-eat size, subtle sweet flavor, and earthy taste. When quartered, they’re the perfect bite-size breakfast side, and they crisp up quicker in the skillet, too!
Seasoning
You’ll make your own spice blend with garlic powder, chili powder, onion powder, smoked paprika, and cayenne. These basic spices pack a punch of flavor when sprinkled over your potatoes in the skillet.
Oil
Use butter and oil in the skillet for the crispiest breakfast potatoes. The butter adds that rich creamy flavor you love about a potato, while the higher smoke point of the oil gives the potatoes that crunch on the outside — without burning the potatoes. Just be sure they’re both heated through before you add the potatoes to the skillet.
Related: How To Store Potatoes and Sweet Potatoes
How to Make Breakfast Potatoes in a Skillet
It’s pretty simple from here. After your mini potatoes are prepped, you’ll cook them in the skillet and serve when hot, crunchy, and fluffy.
Step 1: Quarter the potatoes.
Use water to wash off any excess dirt from your potatoes. Use a knife to cut each mini potato into quarters, so you have bite-size potato wedges, and set aside.
Step 2: Add oil and butter to the skillet.
Place a large skillet over medium-high heat and add the butter and oil to the skillet. Let both cooking oils heat completely so the potatoes can start to brown evenly when added to the skillet.
Step 3: Combine spices.
While the oil and butter heat up, mix the garlic powder, chili powder, onion powder, smoked paprika, and cayenne in a small bowl or container and set aside.
Step 4: Season the potatoes.
When the butter and oil are hot, add the sliced potato wedges to the skillet in a single layer. This is how you get the potatoes super crispy on the outside. Evenly sprinkle the spice blend over the top of the potatoes, using a spatula to toss and coat the potatoes.
Step 5: Cook the potatoes.
Toss the potatoes every two to three minutes so all edges of the potatoes brown evenly. The potatoes will be completely cooked in 10-12 minutes. We like to garnish them with fresh parsley and then serve them with your family’s favorite breakfast dish for a hearty start to their day!
Why We Love Wada Farms
We partner with Wada Farms because they’ve been growing potatoes for over 80 years. Most of their potato crop grows in volcanic soil in Idaho for a darker red skin that still looks beautiful when delivered to your local grocery store produce section. Be sure to look for the bag of Smalls® Mini Artisan Mini Potatoes for crispy and fluffy bite-size breakfast potatoes.
Related: Celebrate With Wada Farms — 80 Years of Sustainably Grown Potatoes
More Potato Recipes We Know You’ll Love
- Sweet Potato Hash — hearty breakfast, perfect for any weekday
- Irish Pub Nachos — swap the tortilla chips with potatoes
- Sausage and Potato Sheet Pan — toss it all on a sheet pan and bake
- Buffalo Chicken Smashed Potatoes — the perfect game day appetizer
Breakfast Potatoes
Ingredients
- 1½ pounds Smalls® Mini Artisan Mini Potatoes quartered
- 2 tablespoons butter
- 2 tablespoons olive oil
- pinch cayenne
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- salt and pepper to taste
- 2 tablespoons chopped flat-leaf parsley for garnish
Instructions
- Heat the butter and olive oil in a large skillet over medium-high heat.
- In a small mixing bowl, combine garlic powder, chili powder, onion powder, smoked paprika, and cayenne.
- Add the potatoes to the skillet in a single layer and season with a generous pinch of salt and pepper. Sprinkle the spice blend on top of the potatoes and toss with a spatula to coat evenly.
- Cook the breakfast potatoes for 10-12 minutes, flipping every 2-3 minutes for even browning.
- Garnish with parsley and serve with eggs, bacon, sausage, and toast!
Nutrition information is automatically calculated, so should only be used as an approximation.
