We don\u2019t hold back on the spices for this breakfast potatoes recipe! The potatoes are crispy, golden-brown on the outside, and soft and tender on the inside.<\/p>\n I\u2019m always so happy when these breakfast potatoes are in my fridge. I love making a batch, but saving some in the fridge for lunch or dinner the next day. The secret to these potatoes is the spice mix. Potatoes can take a lot of seasoning without it being too much, so we lean into that for this recipe!<\/p>\n Our recipe below uses a skillet on the stovetop for cooking the potatoes, but we\u2019ve included tips for baking them instead if that\u2019s more your style!<\/p>\n Find the full recipe with measurements below.<\/em><\/p>\n Tip 1: Make a really good spice mix.<\/strong> Potatoes are not the time to hold back on spices. They can handle a lot and still taste just right. So that each piece of potato is perfectly spiced, we like to stir our mix together first, then use it as the potatoes cook. If you find yourself making these breakfast potatoes on repeat (which you probably will), make a big batch of the spice mix and stash it in a jar for next time.<\/p>\n Tip 2: Dice your potatoes small.<\/strong> The smaller the pieces, the faster they\u2019ll cook. I go for about 1\/2-inch cubes and skip the peeling.<\/p>\n Tip 3: Add the spice mix towards the end.<\/strong> If you\u2019re making these in a skillet (which is my favorite way), you\u2019ll cook the potatoes in two steps. First, toss them in the skillet with a little oil and let them cook for about 10 minutes, stirring now and then. They\u2019ll start to soften up, but won\u2019t be totally tender yet. That\u2019s when you add the bell pepper, onion, and all those lovely spices, and cook for another 10 minutes or so until everything is perfectly tender.<\/p>\n![\"Breakfast](\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2026\/04\/Breakfast-Potatoes-Recipe-1.jpg\")
<\/figure>\nKey Ingredients<\/h2>\n
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How to Make Breakfast Potatoes<\/h2>\n
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