Easy Potato Breakfast Skillet Recipe

Heather Tullos | Sugar Dish Me

Easy Potato Breakfast Skillet has crisp potatoes with a tender center. Topped with an egg, and you're all set!

Easy Potato Breakfast Skillet Photo

It’s not that often I cook potatoes for breakfast. For so many years I tried and tried to get my breakfast potatoes PERFECT; you know, the way they are when you order them out? Fork tender with a golden  crisp crust and just a hint of coarse salt?


But that texture is tricky to accomplish without A. frozen potatoes and B. A deep fryer.

I didn’t want to fool with either.

Roasted potatoes definitely have what it takes, but when we are talking breakfast, I really only wanna turn my oven on for cinnamon rolls. Sweet potato cinnamon rolls, or maybe these blackberry sticky buns if we are being totally serious.

Easy Potato Breakfast Skillet Picture

And so I figured it out.

The trick to perfect skillet breakfast potatoes is… you have to boil them a little bit before they hit the skillet.

I actually don’t know why I never tried it before now. I just put a big salted pot of water on the stove and let it come to a nice rolling boil while I scrubbed and sliced my potatoes. I let those cook for like 6 or 7 minutes while I chopped the other veggies. I opted for onions and mini bell peppers, but oh if you have mushrooms you should definitely go there.

After I drained the potatoes, I heated the oil in the skillet and then took a minute to do something you might curse me over but I swear you will thank me for later.

Easy Potato Breakfast Skillet Image

I placed the potatoes cut-side-down in the hot skillet. In a single layer. I used my fingers. This insures a CRISP outside while the inside stays super tender. I turned the potatoes with a spatula, but then again took a minute to place the uncooked side down.

It worked!! And the potatoes are exactly what I wanted them to be. I cooked everything else in the same pan and then served up this hearty breakfast that looks like I might have ordered it out somewhere with a heap of hot sauce.

You’re gonna love it as much as I did!

If you’d like to try the roasted version, these roasted breakfast potatoes are the way to go. If you are loving skillet recipes in the morning, this quick and easy Brussels sprouts hash is one of my favorites. 

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Easy Potato Breakfast Skillet Recipe

    4 Servings


  • 2 medium Russet Potatoes, Scrubbed and cut into 1 1/2 inch pieces (skins on)
  • 2 tablespoons Olive Oil, 1 more tablespoon as needed
  • 1/2 medium Onion, Coarsely chopped
  • 1/2 cup Chopped Bell Pepper
  • Salt and Pepper, To taste
  • 2 Eggs


  1. Bring a large pot of salted water to a rolling boil. Carefully add the cut potatoes and let them cook for 6 - 7 minutes. Drain and let cool for a minute.
  2. Heat the 2 tablespoons oil in a large skillet over medium high heat.
  3. Place the potatoes in the hot oil cut-side-down. Take the time to arrange the potato pieces in a single layer. After they’ve cooked for 3-4 minutes, the cooked side should have a nice golden crust. Use a spatula to flip them, and then carefully arrange them in the skillet again in a single layer with the uncooked side down.
  4. Once you have a pretty golden color on the second side, scrape the potatoes to one side of the skillet and add the onions and peppers to the empty side. If you let the onions and peppers occupy only part of the open space, you will have room to cook your eggs, too! Note that you may need to use that extra tablespoon of oil for the onions, peppers, and/or eggs. Cook the eggs to your preference.
  5. Add salt and pepper to taste. Use your spatula to lift the eggs, toss the potatoes and veggies together, and then serve with the eggs over the top. 


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Related Recipes:
Breakfast Recipes, Brunch Recipes, One Pot Meal Recipes, Easy Recipes, Potato Recipes, Pepper Recipes, Egg Recipes, Fried Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
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Author: Heather Tullos
Recipe Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 72
Calories 253

% Daily Value*
Total Fat 9g
  Saturated Fat 1g
Sodium 10mg
Total Carbohydrate 35g
  Dietary Fiber 3g
  Sugars 2g
Protein 7g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Heather Tullos

About Heather

Heather, the author behind the blog Sugar Dish Me, really really really loves waffles. She's our newest Breakfast fanatic, and we're so glad!

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