How to Cook Breakfast Potatoes (the BEST way) makes amazing, crispy, fried, skillet breakfast potatoes with store bought hollandaise sauce or our homemade. Either way, you’ll be impressed!
Easy Breakfast Potatoes
Have you ever woken up craving potatoes, but you’re not sure how you want them? Been there, done that many times!
These easy breakfast potatoes is one delicious option you’ll never regret making. Vegetables and seasoning give these potatoes flavor, but it’s the hollandaise sauce that gives this dish added dimension.
Just wait until you try it!
If you’ve never heard of putting hollandaise sauce on potatoes, I’m here to tell you they go beautifully together. They’re like two peas in a pod! Even better.
There’s nothing like homemade hollandaise sauce. Follow my hollandaise sauce recipe, and you’ll see what I’m talking about.
But if you’re pressed for time, store-bought hollandaise sauce is quick and easy, and will still give you the results you’re looking for.
Regardless of which hollandaise sauce you choose, these easy breakfast potatoes will never disappoint. So put this dish on your potato bucket or wish list and make it a reality.
Accompany these luscious crispy skillet breakfast potatoes by adding Loaded Breakfast Burgers and breakfast is complete. You won’t be sorry you did.
If you’re on the hunt for other options, these Slow Cooker Bacon Breakfast Potatoes is another terrific dish that can be part of any meal; not just breakfast!
Ingredients in BEST Crispy Fried Breakfast Potatoes
Obviously, these crispy skillet breakfast potatoes start with the potatoes themselves. Yukon gold potatoes fry up beautifully. Red and russet potatoes will also work well.
best crispy fried skillet breakfast potatoes
- 1-½ pounds of small Yukon gold potatoes, diced
- 2-3 tablespoons of vegetable oil
- 1 cup of diced white onions
- 2 large bell peppers, diced and seeded
- 2 cloves of minced garlic
- 2 tablespoons of butter
- 1 teaspoon of creole seasoning
- ¼ teaspoon of black pepper
- salt to taste
- 2 tablespoons of oil (best oils for frying are: vegetable, peanut. corn, safflower, corn and canola)
breakfast potato seasoning
In our opinion, our easy seasoning can’t be beat. Simply put, we prefer creole seasoning and we use it with garlic, salt and pepper.
For the record, creole seasoning generally includes a blend of garlic powder, onion powder, paprika, smoked paprika, thyme, basil, oregano, salt and pepper.
Some contains cayenne pepper for those that LOVE it hot.
Here is a breakfast potato seasoning recipe you can try making for yourself. Know that you’ll have enough left over to make quite a few batches of these easy breakfast potatoes!
Just wait until you try these homemade breakfast potatoes seasoned with the best potato seasoning EVER!
Makes approximately ¼ cup of creole seasoning
breakfast potato seasoning ingredients
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoons sweet paprika powder
- ½ teaspoon smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoons dried oregano
- 1 teaspoons dried basil
- 1 teaspoons cayenne pepper (or less if you don’t want it as hot)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Pulse all seasonings together until forms a blended powder inside a coffee grinder or the equivalent. Store in airtight container for up to 3 months.
Our BEST Crispy Fried Breakfast Potatoes must can’t be beat. Especially with the hollandaise sauce!
Homemade Hollandaise Sauce
There’s something to be said for homemade hollandaise sauce if you have the time to make it. Here are the ingredients:
- ½ cup of butter
- ⅓ cup of heavy or whipping cream
- 3 egg yolks
- 1 teaspoon yellow or Dijon mustard
- 1 tablespoon of lemon juice
- 3-5 dashes of hot sauce (optional)
- fresh dill or green onions, if desired
As far as my son is concerned, hot sauce is a must, not an option. He jokingly refers to it as a food group and puts it on almost everything. And this hollandaise sauce is no exception.
Personally, I’d prefer to leave it out, as it comes back to haunt me, if you know what I mean.
It’s worth mentioning again that there’s nothing wrong with hollandaise sauce from a package. Either way, the sauce is going to bring out the very best in what these potatoes have to offer.
How to Make Fried Potatoes for Breakfast
Follow these steps on how to make loaded benedict breakfast potatoes and breakfast never looked so good!
- If using a double boiler, add water and turn it up high so the water boils.
- Heat some oil in a large skillet over medium heat.
- While waiting for the oil to heat up, open a can of potatoes and drain the liquid through a strainer.
- Leave the potatoes in the strainer in the sink until needed.
- Potatoes should be as dry as possible before frying them in oil.
- Once the oil starts to shimmer or when a drop of water flicked in it dances, add the sliced mushrooms and stir occasionally.
- After about four minutes, add the onions and peppers.
- Saute until tender.
- Strain and drain if needed and set aside.
- Heat up more oil, if needed.
- Add potatoes and fry until they start to brown.
- As potatoes are browning, begin making the hollandaise sauce.
- If using a package, follow the directions.
- For homemade hollandaise sauce, check and see if the water in your double boiler has come to a boil.
- If using a heavy bottomed saucepan place it on medium-low heat.
- Regardless of the method, melt the butter first.
- Add heavy cream.
- Then add egg yolks, lemon juice, mustard and hot sauce (if using).
- Continue to cook, whisking constantly, until mixture has thickened.
- Watch the pot doesn’t get too hot.
- Don’t let the sauce vigorously boil.
- Take the pot on and off the double boiler, or element, as needed.
- When sauce thickens, remove it from the heat.
- As the potatoes finish browning, remove them from the heat and place in serving bowls.
- Add sautéed onions, peppers and mushrooms over potatoes.
- Drizzle hollandaise sauce over top and serve immediately.
If you’re not crazy about bell peppers, garlic or creole seasoning, here are some other ingredients to consider adding to these breakfast potatoes:
- Peas, canned or frozen – if using canned, drain them first and add them the last couple of minutes before serving.
- Corn, frozen or can – again, if canned is your choice, they need to be drained first and added the last few minutes of cooking time.
- Zucchini, chopped
- Asparagus, chopped
- Green beans, fresh, frozen or canned – drain canned first and add two minutes before removing from skillet.
- Jalapeno pepper – finely chopped
- Celery, chopped
- Carrots, finely chopped
- Spinach, fresh or frozen
- Cabbage, shredded
- Seasonings – garlic or onion powder, basil, thyme, Italian seasoning, smoked paprika, red pepper flakes, sage and the list goes on.
By no means are these the only ingredients. Think about your favorites vegetables and seasonings and go for it!
Make these breakfast potatoes topped with hollandaise sauce any time of day and you’re on cloud nine!
When my son used to have friends sleep over, he would often ask me to make these benedict breakfast potatoes. Topped with a rich and creamy hollandaise sauce, this dish was hard to resist.
The boys simply couldn’t get enough of them, and they would practically lick their plates clean!
Fried Potatoes with Hollandaise Sauce
Those were the days, but fried potatoes with hollandaise sauce is a regular menu item in our house and always will be.
Even though my son is all grown up, he’s often at our house, especially when he knows I’m going to make one of his favorite dishes. And fried potatoes with hollandaise sauce is definitely one of them.
Call them benedict potatoes for short if you will. But the name doesn’t matter. It’s the taste that really counts. And tasty they are! I get requests from family and friends to make them all the time. And when I do, they very much appreciate it.
Show me skillet potatoes with class and I’ll show you the finest Benedict breakfast potatoes around!
My big furry buddy, Biggie once got into them by accident. A plate of these skillet potatoes were left on the counter for no more than 2 minutes He took advantage of the opportunity and went for it.
We knew they weren’t good for him, and so we watched him pretty closely. Biggie was okay, but as you can imagine, he was pretty quiet for the rest of the day.
I made another batch the next day. Needless to say, my husband was elated!
What can I serve with Benedict Breakfast Potatoes?
As you can see from the above picture, bacon goes really well with these breakfast potatoes. So does, ham or sausage.
Fry an egg and place it on top of the potatoes. I wouldn’t say no to scrambled or poached eggs on the side either. Chicken and fish would complement these benedict breakfast potatoes nicely.
Any protein you love will go with these potatoes. Serve them with some fruit on the side and you have a well-rounded meal, whether it be breakfast, lunch or dinner.
Anything goes with potatoes benedict, so don’t hold back. Or eat these benedict breakfast potatoes, load them with silky, smooth hollandaise sauce, and nothing else is required. They’re that darn good.
Seeing all these breakfast potatoes pictures makes my stomach growl. I hope they do the same for you. Don’t hesitate to chime in and let me know what you think. As always, I am dying to hear.
Hope to see you soon!
Loaded Benedict Breakfast Potatoes
- Double boiler or heavy bottom skillet
- large skillet
homemade hollandaise sauce if not using a package
- ½ cup butter
- ⅓ cup heavy cream (35%)
- 3 egg yolks
- 1 teaspoon mustard yellow or dijon
- 1 tablespoon lemon juice
- hot sauce - 3 to 5 dashes
- fresh dill or green onions if desired
- 1 ½ pounds Yukon gold potatoes, small and diced
- 2-3 tablespoons vegetable, peanut, corn, canola or safflower oil
- 1 cup white onions, diced, ½ inch
- 2 large bell peppers, seeded, ½ inch and diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon creole seasoning
- ¼ teaspoon black pepper
- salt to taste
- Pull out and measure all of your ingredients.
- Place a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of oil to the skillet and swirl it around to coat the bottom. Add the potatoes, bell peppers, and onions.
- Toss to coat in the oil. Cover and cook for 20 minutes, stirring the veggies every few minutes. Make sure to scrape the bottom of the skillet so nothing gets stuck.
- At the 20-minute mark, check to see if the potatoes are cooked through. If they aren’t continue to cook until they are.
- Turn the burner up to high and add the garlic, butter, creole seasoning and black pepper.
- Stir to combine. Cook an additional 5 minutes or until you get a char on the potatoes, stirring occasionally. Taste and add salt, if needed. Serve immediately.
If Using Hollandaise
- There are three steps to making these delicious breakfast potatoes! If using a package of hollandaise sauce, follow the directions. If making homemade hollandaise sauce with a double boiler, add water and turn it up to high and bring water to a boil. While potatoes are browning, start making the hollandaise sauce. Check to see if the water in the double boiler is boiling. If using a heavy bottomed saucepan, place it on medium-low heat. Whichever method you use, melt the butter first. Add heavy cream. Then add egg yolks, lemon juice, hot sauce (if using) and mustard until blended. Continue to cook, whisking constantly, until mixture has thickened. Watch the pot doesn't get too hot. Don't let the sauce vigorously boil. You can take the pot on and off the double boiler, or element, as needed. When sauce thickens, remove it from the heat.
- Once the potatoes have finished browning, remove them from heat and place in serving bowls. Drizzle hollandaise sauce over top..
- Serve and enjoy every bite!
- Any 12-inch skillet will work for this recipe, you do not have to use cast iron.
- I like to leave the skins on the potatoes since Yukon gold potato skins are thin and easy to eat. You can peel your potatoes or use other potatoes in their place. I also suggest red potatoes for this recipe.
- You can skip the additional butter added at the end but it sure does make these potatoes extra decadent.
- The char on the potatoes and veggies is really what makes these breakfast potatoes special. Make sure to scrape up any crispy bits off the bottom of the pan.
- If you don’t have creole seasoning, cajun seasoning or blackening seasoning works well too. You can also just use some paprika, salt, and pepper!