Ready in just 30 minutes, these crispy, spicy skillet breakfast potatoes are the perfect dish to add to your dining table. This simple recipe uses fork-tender potatoes and a variety of veggies and spices to create a flavorful, filling, and nutritious breakfast or brunch dish. Saying no to a second serving will be difficult!
There is nothing quite like a filling and nutritious breakfast to wake up your taste buds and help get your day started the right way. For even more delicious savory vegan breakfast recipes, try our vegan breakfast pizza, vegan breakfast casserole, and vegan breakfast hash.
What to expect?
Also sometimes referred to as home fries, skillet breakfast potatoes are a savory and filling addition to any breakfast or brunch menu. In this recipe, we fry pre-boiled potatoes until they are nice and crisp on the outside and perfectly tender on the inside. We then toss them in garlic and sweet and spicy paprika before combining them with caramelized onions, broccoli, and green peas. The result is a flavorful and nutritious dish with a kick to eat alongside your favorite breakfast staples or as a main course!
This is one of our favorite breakfast recipes because not only is it easy to make, but it is also incredibly versatile! You can make and serve this dish in several ways, as we share in the “Variations” and “Serving Ideas” below. It is also one of the budget-friendly recipes featured in our Winter Vegan Cookbook, requiring minimal ingredients and just one skillet pan.
This easy skillet breakfast potatoes recipe only requires ten simple ingredients that you can find in your local grocery store or your home pantry. The Variations section below shows you more ways to make this recipe.
- Potatoes – We recommend russet potatoes or Yukon Gold potatoes.
- Green peas – Precooked and frozen.
- Leek (chopped) – You can use onion as well.
- Garlic clove – You can also use garlic powder as a substitute.
- Olive oil – You can use regular olive oil or extra-virgin olive oil.
- White wine vinegar
- Sweet smoked paprika powder
- Hot smoked paprika powder – You can also combine classic paprika powder and hot chili flakes if you do not have smoked paprika powder.
- Salt and black pepper – Add to taste.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Preparing the vegetables
- Peel and slice the potatoes into ¼-inch (6mm) pieces. Then, cut them again into quarters.
- Boil the potatoes for approximately 4-5 minutes. The texture should not be too tender or too soft.
- Separately precook the broccoli florets and the frozen green peas for approximately 3-4 minutes each. Place them in cold water to cool down, then drain.
Making spicy skillet breakfast potatoes
- Preheat a large skillet over medium-high heat, then add the olive oil and sliced potatoes. Fry for approximately 10-12 minutes, gently tossing and turning as they cook.
- Once the potatoes are crispy and light brown, remove them from the pan and set them aside, reserving the oil.
- Add two tablespoons of the reserved oil, the garlic clove, and the chopped leeks to the same skillet and cook for two minutes.
- Add both the sweet and hot paprika powder to the skillet and stir well.
- Add the white wine vinegar and stir well until it warms up.
- Add the set-aside fried potatoes.
- Add pre-cooked broccoli and pre-cooked green peas, gently stirring to warm them up.
- Fry the potatoes separately – The potatoes will need more time than the other vegetables to cook inside and get crispy outside. Do not fry everything together; the potatoes will remain uncooked while the other vegetables finish cooking.
- Fry in one layer – To save time, fry the potato slices in one layer versus crowding them in the pan.
- Cook in batches – If you have a smaller pan, fry the potatoes in batches to allow them to cook more evenly.
There are several different ways you can make your spicy skillet breakfast potatoes to match your tastes, preferences, and the ingredients you have at home. Here are just a few variations to try:
- Breakfast hash – Add oyster mushrooms and colorful veggies as I do in my vegan breakfast hash.
- Mexican-style – Add chopped vegan sausage or vegan bacon bits, jalapenos, salsa, vegan sour cream, dairy-free cheese, and fresh cilantro for a delicious Mexican-style breakfast.
- With different veggies – Breakfast potatoes are delicious with onions and bell peppers, especially red bell pepper and green bell pepper. You can also add or substitute other veggies such as portobello mushrooms, chopped zucchini or eggplant, or leafy greens such as spinach or kale.
- With different herbs and spices – Enhance the flavor with onion powder or fresh herbs such as rosemary or thyme.
- More heat – If you want to spice things up even more, sprinkle on some cayenne pepper or chili flakes.
The great thing about these delicious, spicy skillet breakfast potatoes is that they are filling enough to be enjoyed on their own. Below are a few different ideas for how to serve your potatoes:
- As a meal – Make it a full-course meal with vegan breakfast sausage and fried “eggs,” or tofu scramble. Try them alongside my sweet banana waffles or lentil pancakes for an extra-filling breakfast.
- In a wrap – Wrap them in grain-free tortillas for a potato vegan breakfast burrito (pictured below) or breakfast tacos.
- With fruit – Serve them alongside a bowl of fresh fruit for a nutritious and filling meal.
- With sauce – Dunk them in a side of ketchup or my delicious vegan queso dip.
- Cast iron skillet or frying pan – We recommend a 10.5-inch/26cm nonstick frying pan. We like to use the one from UnoCasa.
These spicy skillet breakfast potatoes are best when served fresh and crispy on the same day you make them. However, if you have leftovers, you can store them as follows for the best taste:
In the refrigerator: Store leftovers in an airtight container in the fridge for up to four days.
In the freezer: We do not recommend freezing as potatoes lose their previous texture after thawing.
Reheating: For the crispiest texture, reheat the potatoes in a frying pan or skillet. You can also reheat them in an air fryer by placing them in a single layer and air frying at 360 F (180 C) for approximately 3-5 minutes. We do not recommend reheating them in the microwave as it will change the texture.
To speed up the cooking process the day you plan to serve them, you can boil the potatoes the day before. Once completely cooled and brought to room temperature, dice them and place them in an airtight container in the refrigerator overnight.
For the crispiest skillet potatoes, you want to use dense potatoes with minimal moisture. Yukon gold, russet, and Idaho potatoes all work best for frying. Avoid waxy potatoes such as fingerling, red-skinned, or new potatoes.
Once seasoned, place the potatoes in the air fryer basket in a single layer and bake at 400 F for approximately 20 minutes, shaking the basket halfway. Once golden brown and crispy, the potatoes are done. Remember that you may need to adjust the cooking temperature or time based on your air fryer model.
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Skillet Breakfast Potatoes
- Peel and slice potatoes into ¼-inch (6 mm), then cut them into quarters.
- Pre-cook potatoes for 4-5 minutes in boiling water. They should not be tender or too soft.
- Pre-cook broccoli florets and frozen green peas separately for 3-4 minutes and cool them down in cold water. Drain them before using them.
- Preheat a large skillet over medium-high heat. Add oil and sliced potato and fry them for 10-12 minutes. Gently toss and turn them.
- Once they are crispy and lightly brown, set them aside. Reserve the oil.
- Add 2 Tbsp reserved oil and chopped leeks to the same skillet. Cook them for 2 minutes.
- Add paprika powders (sweet and hot). Stir well.
- Add white wine vinegar. Stir well and let it warm up.
- Add fried potatoes, pre-cooked broccoli, and green peas and gently stir them to warm them up.
- Fry potato slices in one layer to save time. Should you have a smaller pan, fry potatoes in batches.
- You can use classic paprika powder and hot chili flakes if you don’t have the smoked version.