Who doesn’t love some Breakfast Potatoes? They’re an item I often check comes as a side in my combo, because if it doesn’t I’ll still need to order my papas on the side. Here’s an easy recipe for weekday and weekender homemade style potatoes for the basket of goodies you need.
Prefer spiced potatoes? Make my chorizo con papas recipe.
Ingredients
Ingredient Quick List: potatoes, oil, butter, sea salt + pepper.
Ingredient notes
Papa types: There are many potato types to choose from, but Russet, Red, and Yukon gold are usually the most often available. All can be used when making tasty breakfast papas. Find them at your local farmers market or grocery store.
Butter is used in making this but it is also optional. Used minimally for a hint of richness. However, if you’re looking for less indulgent, skip the butter and it’ll still be a comforting treat / dish.
Ways to spice it up
Want a spicy peppery kick? Add some sliced fresh jalapenos, or serranos, or dash of powdered cayenne pepper or top with our green salsa or salsa macha recipe.
Foods to Eat it with
Breakfast potatoes are awesome because they can be eaten alone, loaded with fixings of your choice. Enjoy them as a side to complement any breakfast combination of eggs, grilled veggies, chorizo and eggs, sausage link, bacon strip, tofu scramble, rolled into a burrito, and more. When you’re feeling potatoes, eat your papas!
Step-By-Step Instructions
- Peel potatoes, rinse under cold water, and dry.
- Cut potato to desired bite sizes. We like medium chopped bites that cook fairly quickly. (Tip! The larger your potato size, the longer the cook time.)
- Heat large skillet on medium heat, add oil and let heat up for 2-3 minutes.
- Add potatoes to oil, add salt, and mix potatoes into oil so all are coated. Let cook for 5 minutes in single layer.
- Drop butter into the pan and let melt then fold over potatoes and let cook for additional 3 minutes until fully cooked.
A printer-friendly recipe card with instructions is available at the bottom of this post!
Pro tips / Receta Notes
Recipe yield: about 5 cups
Storage: Taste best freshly cooked. Store breakfast potatoes in airtight container and store in refrigerator for up to 4-5 days.
Adding additional flavors to potatoes is easy. Sprinkle on your favorite powdered seasonings like onion, garlic, paprika in these easy breakfast potatoes.
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Breakfast Potatoes Recipe
DESCRIPTION
Equipment
- Large pan or skillet
- Pan safe spatula
- Vegetable peeler
- Knife
Ingredients
- 3 potatoes medium size, or 2 if large
- 2 tbsp oil olive oil
- 1 tsp butter unsalted or salted
- salt + pepper to taste
Instructions
- Peel potatoes, rinse under cold water, and dry.
- Cut potato to desired bite sizes. We like medium chopped bites that cook fairly quickly. (Tip! The larger your potato size, the longer the cook time.)
- Heat large skillet on medium heat, add oil and let heat up for 2-3 minutes.
- Add potatoes to oil, add salt, and mix potatoes into oil so all are coated. Let cook for 5 minutes in single layer.
- Drop butter into the pan and let melt then fold over potatoes and let cook for additional 3 minutes on medium low until fully cooked, then turn stove off.
Notes
- Recipe yield: about 5 cups
- Storage: Taste best freshly cooked. Store breakfast potatoes in airtight container and store in refrigerator for up to 4-5 days.
- Adding additional flavors to potatoes is easy. Sprinkle on your favorite powdered seasonings like garlic, pepper, smoked paprika in these easy breakfast potatoes.
Nutrition
Equipment
- Large pan or skillet
- Pan safe spatula
- Vegetable peeler
- Knife