This recipe delivers perfectly crispy, golden breakfast potatoes—a classic American skillet hash browns—that are fluffy inside and crunchy outside. It works because the potatoes are par-cooked, then fried in a hot skillet with a generous amount of oil, ensuring a satisfying texture every time. Serve them alongside eggs, bacon, or as a hearty base for a breakfast bowl.
Ingredients
- 2 lb (900 g) russet potatoes, peeled and cut into 1/2-inch cubes
- 1 tbsp (15 ml) white vinegar (optional, helps prevent browning)
- 3 tbsp (45 ml) olive oil or bacon fat, divided
- 1/2 medium yellow onion, finely chopped (about 1/2 cup / 75 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) black pepper
- 1/2 tsp (1 g) smoked paprika (optional)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
Instructions
- Place the cubed potatoes in a large bowl and cover with cold water. Add the vinegar if using. Let soak for 10 minutes to remove excess starch.
- Drain the potatoes and pat them thoroughly dry with a clean kitchen towel or paper towels. The drier they are, the crispier they will get.
- Heat 2 tablespoons (30 ml) of oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the potatoes in a single layer (work in batches if needed to avoid overcrowding).
- Cook without stirring for 4-5 minutes, until the bottoms are golden brown. Add the onion, salt, pepper, and paprika (if using). Stir and continue cooking, flipping occasionally, for another 10-12 minutes, until the potatoes are tender and browned on all sides.
- Reduce heat to medium-low and add the remaining 1 tablespoon (15 ml) of oil. Press the potatoes down with a spatula and let them cook undisturbed for 3-4 minutes to develop a crispy crust.
- Stir, then cook for another 2-3 minutes, pressing again if desired. The potatoes should be golden and crisp. Taste and adjust seasoning with more salt if needed.
- Remove from heat, sprinkle with fresh parsley, and serve immediately.
Tips
- Soak and dry: Soaking removes starch that makes potatoes gummy; drying ensures they fry instead of steam.
- Don’t overcrowd: If the skillet is too full, the potatoes will steam and become soft. Cook in batches if necessary.
- Use the right potato: Russets are high in starch and crisp up best. Waxy potatoes like red or Yukon Gold will be creamier but less crispy.
- Season early and late: Adding salt early helps draw out moisture, but a final pinch at the end adds a fresh burst of flavor.
Serving Suggestions
Serve these breakfast potatoes as a side to scrambled eggs, fried eggs, or an omelet. They also make a great filling for breakfast burritos, a topping for a hearty breakfast bowl with avocado and salsa, or a base for corned beef hash. For a complete brunch, pair with bacon or sausage and toast.
Variations
- Loaded Breakfast Potatoes: Top with shredded cheddar cheese, crumbled cooked bacon, and a dollop of sour cream.
- Southwest Style: Add 1/2 teaspoon of chili powder and 1/4 teaspoon of cumin along with the paprika. Stir in a small diced bell pepper and a minced jalapeño with the onion.
- Herb and Garlic: Add 2 minced garlic cloves in the last 2 minutes of cooking, and toss with fresh thyme or rosemary instead of parsley.
- Sweet Potato Version: Substitute sweet potatoes for russets. Reduce cooking time slightly, as they cook faster, and add a pinch of cinnamon or nutmeg for warmth.
Storage and Reheating
Refrigerate leftover breakfast potatoes in an airtight container for up to 4 days. To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or re-crisp in a hot skillet with a little oil. You can also microwave them, but they will lose crispiness. For longer storage, freeze the cooked potatoes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a hot skillet or oven.
Frequently Asked Questions
Can I use leftover boiled potatoes? Yes, but they will be softer and less crispy. You can still achieve a decent result by pressing them well and using a bit more oil.
Why are my potatoes sticking to the pan? The pan may not be hot enough, or you may have turned them too early. Ensure the oil is shimmering before adding the potatoes, and let them develop a crust before flipping.
Can I make this ahead of time? You can par-cook the potatoes (boil or steam) up to 2 days ahead and keep them refrigerated. When ready to serve, fry them as directed, adding a few extra minutes to heat through.
What is the best oil to use? Use a neutral oil with a high smoke point like canola, vegetable, or grapeseed. Bacon fat adds amazing flavor, but olive oil works well at medium heat.
How do I get them extra crispy? Press down on the potatoes with a spatula while cooking, and resist stirring too often. Also, make sure they are completely dry before adding to the pan.
Are these potatoes gluten-free? Yes, this recipe is naturally gluten-free. Just ensure any added spices or toppings are certified gluten-free if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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