Can I use fresh potatoes instead of frozen hash browns?

Absolutely! Just dice them small and soak in water to remove excess starch before drying thoroughly and proceeding with the recipe. Keep in mind, they may need a few extra minutes to cook.

Will the potatoes still get crispy if I use a nonstick skillet?

You’ll still get good browning, but cast iron or stainless steel really delivers that restaurant-quality crisp. Make sure your oil is hot enough before adding the potatoes for best results.

Can I make these potatoes oil-free?

While you can use a nonstick spray to cut back on oil, a little oil is key for achieving that crunchy texture and rich flavor. For an alternative, try roasting in the oven with a light spray of oil.

How can I prevent the potatoes from sticking?

Let the pan and oil heat until very hot before adding potatoes, and don’t move them right away. This helps form a crust on the bottom, making them easier to flip and less likely to stick.

Breakfast Potatoes Recipe

Name: Breakfast Potatoes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 (2 lb) bag frozen diced hash browns, thawed; 3 tbsp olive oil; ½ medium onion, diced; ½ tsp garlic powder; ½ tsp paprika; 1 tbsp fresh parsley, chopped; Salt, to taste; Black pepper, to taste

Crispy on the outside, soft on the inside, and bursting with flavor—these Breakfast Potatoes are what mornings are made for. Using frozen hash browns as a shortcut, this recipe is ready in just 15 minutes, making it perfect for busy weekdays or a leisurely weekend brunch. Savory onions, a hint of garlic, a pop of paprika, and a sprinkle of fresh parsley transform basic potatoes into a mouthwatering side that works beautifully with almost any breakfast spread.

Why You’ll Love This Recipe

Super Quick and Effortless: No peeling or dicing potatoes! Thawed frozen hash browns mean you’re just minutes away from golden, crispy potatoes with absolutely minimal prep.
Crispy Perfection: The trick of letting the potatoes really brown on one side before stirring gives incredible texture—crunchy edges with pillowy centers.
Flexible and Forgiving: Customize the seasoning and stir in any extra ingredients you love. This is comfort food at its easiest.
Crowd Pleaser: Everyone loves potatoes, and this dish pairs well with everything from scrambled eggs to pancakes or avocado toast.

Ingredients You’ll Need

Frozen Diced Hash Browns (thawed): The hero of speedy prep. Thaw for even cooking and perfect texture.
Olive Oil: Essential for getting those potatoes golden and crisp—don’t skimp.
Onion (diced): Adds natural sweetness and depth as it caramelizes.
Garlic Powder: For a mellow, savory aroma—won’t burn like fresh garlic.
Paprika: Lends subtle color and a mild earthy warmth.
Parsley (chopped): A fresh, herby finish that brightens the dish.
Salt & Black Pepper: For perfect, balanced seasoning—taste as you go.

Tip: Let the potatoes thaw completely before starting—this makes all the difference for crispiness!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spicy Kick: Add a pinch of chili flakes or cayenne with the paprika for some heat.
Cheesy Potatoes: Toss in shredded cheddar or Monterey Jack just before serving.
Loaded Breakfast Potatoes: Stir in diced bell peppers, cooked bacon, or scallions for extra flavor.
Herby Twist: Try chives or dill instead of parsley for a different herbal note.
Southwest Style: Add a squeeze of lime and a handful of chopped cilantro before serving.

How to Make Breakfast Potatoes

Step 1: Heat the Pan

Start with a large cast iron or heavy-bottomed skillet. Pour in the olive oil and heat it until it just begins to smoke—this ensures your potatoes will crisp up properly.

Step 2: Brown the Potatoes

Add the thawed hash browns to the hot oil in a single, even layer. Resist the urge to stir! Let them sit undisturbed for 4-5 minutes, so they get that deeply golden and crispy crust.

Step 3: Add Onion and Seasonings

Scatter the diced onion over the potatoes. Sprinkle with garlic powder and paprika, then gently stir everything together. Continue cooking, stirring occasionally, until the potatoes are beautifully browned and the onions have softened.

Step 4: Season and Garnish

Taste and adjust with salt and black pepper—you know your preferences best. Finish by sprinkling chopped parsley over the top for that fresh, irresistible flair.

Tip: Serve immediately for maximally crispy results!

Pro Tips for Making the Recipe

Don’t Overcrowd the Pan: Give those potatoes room to get crisp. If making a bigger batch, use two pans or work in batches.
Let the Potatoes Brown: Patience pays off! Letting them cook undisturbed is the secret to a golden exterior.
Thaw and Dry: Thawed potatoes release less water, which means better browning.
Season Late: Add salt after browning so the potatoes’ moisture doesn’t get drawn out too early.
Use Cast Iron: Nothing beats cast iron for that perfect crispy edge!

How to Serve

Breakfast potatoes were made for versatility! Here are some favorite ways to enjoy them:

Classic Breakfast Plate

Serve alongside scrambled or fried eggs, crispy bacon, and toast for a satisfying start to the day.

Brunch Board

Add to a brunch spread with pancakes, fresh fruit, and sausage links.

Breakfast Burrito

Roll them into a flour tortilla with eggs, cheese, and salsa.

On the Go

Pack them up in a breakfast bowl with sautéed spinach and avocado for a healthy, hearty option.

Tip: A dollop of sour cream or a sprinkle of hot sauce brings them to the next level!

Make Ahead and Storage

Storing Leftovers

Keep leftover potatoes in an airtight container in the fridge for up to 4 days. They’ll lose a bit of their crisp but reheat beautifully.

Freezing

If you want to prep ahead, these potatoes freeze well! Let them cool, spread on a tray, then transfer to a freezer-safe bag or container. Freeze for up to a month.

Reheating

For best results, reheat in a hot skillet to restore crispiness. The microwave works in a pinch but won’t bring back the crunch.

Tip: Scatter a little extra parsley on just before serving leftovers to freshen up the flavor.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Absolutely! Just dice them small and soak in water to remove excess starch before drying thoroughly and proceeding with the recipe. Keep in mind, they may need a few extra minutes to cook.
Will the potatoes still get crispy if I use a nonstick skillet?

You’ll still get good browning, but cast iron or stainless steel really delivers that restaurant-quality crisp. Make sure your oil is hot enough before adding the potatoes for best results.
Can I make these potatoes oil-free?

While you can use a nonstick spray to cut back on oil, a little oil is key for achieving that crunchy texture and rich flavor. For an alternative, try roasting in the oven with a light spray of oil.
How can I prevent the potatoes from sticking?

Let the pan and oil heat until very hot before adding potatoes, and don’t move them right away. This helps form a crust on the bottom, making them easier to flip and less likely to stick.

Final Thoughts

These Breakfast Potatoes are the reliable, go-to side that’ll make any morning brighter. They’re quick, easy, endlessly adaptable, and outrageously tasty. There’s nothing complicated here—just golden, crispy bites that are ready when you are. Give them a try and discover just how satisfying a simple pan of potatoes can be!

Breakfast Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lisa
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These quick and easy breakfast potatoes are crispy and savory, made with frozen diced hash browns, onions, and a simple blend of seasonings. Perfect for busy mornings, this one-pan dish delivers maximum flavor with minimal effort, ideal as a delicious breakfast side or weekend brunch addition.

Ingredients

Scale

1 (2 lb) bag frozen diced hash browns, thawed
3 tbsp olive oil
1/2 medium onion, diced
1/2 tsp garlic powder
1/2 tsp paprika
1 tbsp fresh parsley, chopped
Salt, to taste
Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat the Oil: In a large cast iron or heavy-bottomed sauté pan, add the olive oil and heat over medium-high until it just begins to smoke. This will ensure your potatoes become crispy instead of soggy.
Add and Brown Potatoes: Spread the thawed hash browns in a single, even layer in the hot pan. Allow them to cook undisturbed for 4-5 minutes, which helps develop a golden-brown crust on the bottom.
Add Seasonings & Onion: Sprinkle the diced onion, garlic powder, and paprika over the potatoes. Stir to combine evenly, then continue to cook, stirring occasionally, until the onions are soft and the potatoes are beautifully browned all over.
Season and Finish: Taste the potatoes and season generously with salt and black pepper. Remove from heat and garnish with freshly chopped parsley before serving.