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

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.

Notes

Thaw the hash browns fully and pat dry for best browning.
Use a cast iron skillet for maximum crispiness.
Customize by adding bell peppers, cooked bacon, or cheese.
Best enjoyed hot and fresh, but leftovers can be reheated in a skillet.

Nutrition

Serving Size: 1/4 of recipe
Calories: 210
Sugar: 1g
Sodium: 330mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg