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Breakfast Potatoes

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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.

Breakfast Potatoes | realmomkitchen.com

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 | realmomkitchen.com

Breakfast Potatoes | realmomkitchen.com

Breakfast Potatoes

Real Mom Kitchen

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  • 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


  • Line a large baking sheet with heavy duty aluminum foil. Preheat oven to 400 degrees.
  • Dice potatoes in to 1/2 inch cubes. I use a food chopper to do this.
  • 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.
  • Pare at 400 degrees for 20 minutes. Then if desired you can stir and broil for a few minutes to make extra crispy.
  • Sprinkle with parsley to serve. Makes 4-6 servings.
Tried this recipe?Let us know how it was!

Recipe adapted from Natasha’s Kitchen.

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