Fifteen-Minute Breakfast Potatoes


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      15 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

If you’ve ever tried to make breakfast potatoes from scratch, you know that it can take some time. It’s also tricky to get the restaurant-style breakfast potatoes that are nice and crispy on the outside and tender on the inside. Many attempts result in undercooked potatoes or charred cubes.

The nice thing about using leftover baked potatoes is that half the battle is over. The potatoes are already cooked, so all you have to do is add some spice and crisp them up.


  • 3 baked potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes (optional)
  • Salt and pepper


    1. Roughly cube the potatoes, leaving the skin on.
    2. Add the olive oil to a large skillet (nonstick works well) over medium-high heat. Once hot, add the potatoes.
    3. Add paprika, garlic powder, and red pepper flakes (if you’re using it) and cook potatoes for a few minutes without stirring. This will give them a chance to get crispy on one side.
    4. Stir the potatoes after a few minutes and continue to cook, stirring occasionally, for another 6 to 8 minutes.
    5. Once the potatoes are fairly crispy and browned around the edges, season with salt and pepper and serve immediately.