Breakfast Potatoes

Hashbrowns are a staple breakfast side. Sure you could just but a bag from the frozen food isle at the store, but these breakfast potatoes are so worth the extra effort to make.

I do love that they bake in the oven, so these potatoes can be cooking while I’m make other parts of my breakfast meal. I can just put them in the oven and not have to worry about them for 20 minutes.

The key item to have, if you want to make these often, is a food chopper. You can have the potatoes diced and ready to go in a jiffy. I also love to use my food chopper when making homemade pico de gallo.

If you still need a Mother’s Day gift, a food chopper is a good one!  You can get one for under $20. You could take it even one step further and make her these potatoes using the food chopper for Mother’s Day!

Breakfast Potatoes |

Breakfast Potatoes
  • 2 lbs yukon gold potatoes, rinsed and peeled
  • 1 tsp salt
  • pepper to taste
  • 1 tsp paprika
  • 3 Tbsp olive oil
  • 1 tsp dried parsley or 1 Tbsp fresh parsley
  1. Line a large baking sheet with heavy duty aluminum foil. Preheat oven to 400 degrees.
  2. Dice potatoes in to ½ inch cubes. I use a food chopper to do this.
  3. In a large or gallon sized ziploc bag, add potatoes along with salt, pepper, paprika, and olive oil. Toss to coat well. Spread evenly out on the foil lined baking sheet.
  4. Pare at 400 degrees for 20 minutes. Then if desired you can stir and broil for a few minutes to make extra crispy.
  5. Sprinkle with parsley to serve. Makes 4-6 servings.

Recipe adapted from Natasha’s Kitchen.

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