Hash Browns, Tacos, and Beyond: 10 Savory Recipes for Breakfast Potatoes
We love eating potatoes at any meal, but they really can’t be beat at breakfast time. Whether you go for sweet potato hash, a Spanish tortilla with thinly sliced potato and onion, or just make the best, crispest roast potatoes, no breakfast spread is complete without at least one potato-centric dish.
Reheating leftover sweet potatoes can render them dry and sad. Instead, we repurpose them in this recipe, and they give these fluffy pancakes a mild sweetness and beautiful orange hue.
Shredded hash browns are a breakfast staple for good reason—when they’re good, they’re really good. But all too often, they’re either undercooked or overdone. To get these hash browns just right, we squeeze out any excess moisture in the shredded potatoes, then cook them in the microwave briefly before pan frying to golden-brown perfection.
A colorful skillet dish is the perfect way to fit an entire breakfast into one pan. This one combines ultra-crisp potatoes, chunks of chorizo, spicy green chilies, and scallions. We top it all off with baked eggs, avocado, and cilantro for good measure.
We promise these really are the best crispy roast potatoes ever. We tested and retested variables, from the size of the chunks to the boiling and roasting method. The recipe we landed on makes for potatoes that are incredibly crisp and crunchy on the outside, with creamy, smooth centers.
Tortilla española is one of Spain’s most famous and beloved dishes. It’s nothing more than egg, potato, and onion cooked in olive oil until the mixture has formed a thick, golden-brown omelette of sorts. When you pay attention to the technique, and the simple seasoning is properly balanced, the resulting dish is one of the most delicious breakfasts imaginable.
These potatoes don’t exactly scream breakfast, but they’ll go just as well with a plate of eggs and sausage as they will with a steak or burgers. First they’re boiled until creamy, then fried in a skillet until their skins are crisp. The potatoes are finished with Cajun blackening spices, and topped with a cooling buttermilk-herb dressing.
Crispy potato and chorizo are a classic taco combination—one that’s perfect for breakfast. The potatoes should be crisp, salty, and coated in a thin slick of flavorful, slightly spicy oil from the chorizo, and the sausage should be at once tender, moist, and crisp. It’s not a complicated dish, but it does take some attention and time to get there.
While we’re talking about breakfast tacos, it would be irresponsible not to mention these sweet potato, sage, and fried egg ones. The sweet potato and sage are a match made in heaven, a balancing act of savory and sweet. Piled into warm corn tortillas along with radish, cilantro, crema, and fried eggs, these tacos are warm, comforting, and filling. You might just find yourself eating these tacos for dinner soon, too.
Waffling your mashed potatoes gives them a second life—one that might just be better than their first. The mashed potatoes are mixed with eggs (for structure and browning) along with bacon, cheddar, and a little flour. Cooked into a waffle iron until golden-brown and crisp, these mashed potato waffles perfectly soak up and hold pockets of gravy or other sauce.
This sweet potato hash is as easy and mess-free as it is delicious. After boiling sweet potatoes, add them to your preheated skillet, along with peppers and onions. Once the vegetables are nicely browned on all sides, thyme leaves and hot sauce are added to the pan. To finish, eggs are cracked into the skillet, and the pan is transferred to the oven until the whites are set and the egg yolks are still runny.
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