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Loaded Benedict Breakfast Potatoes

How to Cook Breakfast Potatoes (the BEST way) makes amazing, crispy, fried, skillet breakfast potatoes with store bought hollandaise sauce or our homemade.
Course Breakfast, brunch, Main Course, Side Dish
Cuisine American
Keyword breakfast, brunch, easy side dish, hollandaise, potatoes, side dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • Double boiler or heavy bottom skillet
  • large skillet


homemade hollandaise sauce if not using a package

  • ½ cup butter
  • 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..
    Fully Loaded Breakfast Potatoes
  • 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!