Crispy Breakfast Potatoes

Crispy breakfast potatoes. Everyone’s breakfast dream.

Crispy breakfast potatoes with fried eggs in a white bowl

How to make crispy breakfast potatoes

Literally so delicious, with a super crispy, seasoned exterior and fluffy potato interior.

Did I grab your attention?  I thought so.  These potatoes are restaurant-quality, and what every home cook has been looking for in a breakfast potato.  Not to brag or anything, but I honestly believe that. 

And usually I like my potatoes fried in a little oil or butter with a pinch (or 5) of salt and pepper with a few fried eggs on top. 

But these potatoes have a little something extra: smoked paprika.  (Okay, and a little garlic and onion, no biggie.) 

You know I love smoked paprika with everything inside of me, so it really takes these little babies to the next level.

Crispy breakfast potatoes in a cast iron skillet
Crispy breakfast potatoes with fried eggs in a white bowl

With the perfect fried eggs on top!

JUST LOOK at all that crispiness, you guys!  Ahhhhhhh.

So go to the kitchen, chop up some taters, and get your crispy on.  And don’t forget the yolky eggs (dippy eggs, as my niece calls them) and a few micro greens because I’m obsessed with them.

To make the best fried eggs to put on top, it’s important to follow a few simple steps. Make sure your skillet is hot before you put the eggs in.

You don’t want it screaming hot, though, because otherwise the outside of the egg will get overcooked before the whites on the inside are cooked.

So, put the pan on medium-ish heat, crack the eggs in, give them a season, then turn the heat down to medium-low and let the white set. Give them a quick flip and cook just until the white is set but the yolk is runny.

It’s that easy!

Crispy breakfast potatoes with fried eggs in a white bowl

And if you love a good breakfast or brunch dish, check out my other recipes for Breakfast Brussels Sprouts and Asparagus & Sausage Quiche.


Crispy Breakfast Potatoes

Crispy seasoned and roasted breakfast potatoes with fried eggs on top.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 25-30 mins
  • Total Time: 35-45 mins
  • Yield: Serves 6 1x
  • Category: Breakfast
  • Method: Stove-Top
  • Cuisine: American
  • Diet: Vegetarian


  • 23 tablespoons oil
  • 1-pound Yukon or red potatoes, cut into 1-inch cubes
  • 1 teaspoon coarse salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • Fried eggs and micro greens, for serving


  1. Heat a large non-stick skillet to medium to medium heat. Once hot, add potatoes. Cook potatoes 25-30 minutes, only stirring every 7-8 minutes to allow all sides to become brown and crispy. Stir in seasonings about halfway through. Potatoes are done once they are fork-tender (very crispy on the outside, fluffy on the inside).
  2. Serve with fried eggs and micro greens.


Cooking Tip: Avoid regularly stirring the potatoes, as this keep the potatoes from getting crispy and browned on the outside.


  • Serving Size: 1/6 of recipe
  • Calories: 248
  • Sugar: 2g
  • Sodium: 409mg
  • Fat: 16g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 14g
  • Cholesterol: 370mg

Keywords: skillet, eggs, brunch, easy, healthy, delicious

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can’t wait to see your creation!

You might also like...

Join the Discussion

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top