A Crispy Breakfast Potatoes Recipe

Breakfast Potatoes

The key word here is crispy.

However, not crispy all the way through like bacon, just crispy on the outside and soft and pillowy on the inside. Talk about yum.

However, too many people suffer through the first meal of the day with limp and soft breakfast potatoes.

When you use cast iron to make breakfast potatoes you can have potatoes that are soft on the inside, yet crispy and delicious on the outside, totally enhancing the taste.


4 to 5 Potatoes (large)
1 Garlic clove (optional)
1 Onion (optional)
Salt and pepper (according to taste)
1/2 Green Bell pepper (optional)1/2 teaspoon crushed red chili flakes
1/2 Red Bell pepper (optional)
1 1/2 tablespoon Oil (Safflower or sunflower)


Place 4 to 5 potatoes in a pot of water and cover, then bring to a boil.You can use red potatoes, russets or even those golden ones, they all come out delicious when you make them with this breakfast potato recipe.

The key to this recipe however is getting the potatoes proper before they get into your cast iron. That means boiling your potatoes, skin-on until they become tender with a fork poke. After that dice your potatoes into nice chunks. They don’t have to be perfectly sized inch pieces but a half inch to an inch is a great size for the mouth.

Dicing your potatoes is the perfect time to preheat your skillet, then add your oil after it gets hot. When finished dicing and the skillet is hot, evenly spread the potatoes across the bottom of your cast iron cookware.

This is when the magic begins.

Next, cut up your selection of the optional ingredients. Garlic and bell peppers do not always make it into my potatoes but 90% of the time onion does. The garlic you want to mince, the bell peppers you want about half the size of your potato pieces and the onion diced rough.

Don’t add the vegetables just yet! Timing here is essential. If you add too soon, everything loses color, pop and taste. Add too late and everything is totally raw. Let the potatoes cook for a bit, then first add the onions and thoroughly mix them with the potatoes. To ensure the crisp, you have to let the potatoes sit in place long enough to begin to stick, but not burn in the skillet.

You can get it the first time or it might take practice.

When you get to that point, just before flipping to the other side, that’s when you add your other ingredients. Don’t mix them in, just let your bell peppers and etc. rest on top of your potatoes. If you have a lid, cover for 3-5 minutes to build steam and help cook the vegetables.

After those few minutes with your optional ingredients partially steamed, you now toss your potatoes over and thoroughly mix everything together, add your herbs and spices and somewhat press downward onto your skillet.

The potatoes can now cook this way until finished. When you reach the level of crisp you like on the side face down in the skillet remove from heat and serve.