12 Breakfast Potato Recipes

The best crispy roast potatoes ever in a bowl on a blue background. — Serious Eats / Vicky Wasik

We love eating potatoes at any meal, but they really can't be beat at breakfast time. Whether you go for hash, a Spanish tortilla with thinly sliced potato and onion, home fries, or crispy roast potatoes, no breakfast spread is complete without at least one potato-centric dish.

Crispy, Crunchy, Golden Shredded Hash Browns

Serious Eats / Vicky Wasik

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. Or, if it strikes your fancy, try making your hashbrowns in a waffle iron instead.

Crispy, Crunchy, Golden Shredded Hash Browns
Rösti (Swiss Potato Cake)

Serious Eats / Vicky Wasik.

Par-boiling and chilling potatoes before shredding them is the key to this crispy Swiss-German potato cake. Cooking the potatoes twice gives the rösti its unique texture and flavor. Though it may seem like a hassle, just think of how much time and effort you'll save by foregoing the usual draining and squeezing that other shredded-potato recipes often require.

Rösti (Swiss Potato Cake)
Crispy Potato, Chorizo, and Green Chile Hash With Avocado and Eggs

Serious Eats / J. Kenji López-Alt

Hash is the perfect way to fit an entire breakfast into one pan. This one combines ultra-crisp potatoes, chunks of chorizo, spicy green chiles, and scallions. We top it all off with baked eggs, avocado, and cilantro for good measure.

Crispy Potato, Chorizo, and Green Chile Hash With Avocado and Eggs
Tortilla Española (Spanish Egg and Potato Omelette)

Serious Eats / Vicky Wasik

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.

Tortilla Española (Spanish Egg and Potato Omelette)

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The Best Crispy Roast Potatoes Ever

Serious Eats / Vicky Wasik

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.

The Best Crispy Roast Potatoes Ever
Corned Beef Hash

Serious Eats / Amanda Suarez

Corned beef hash from a can is delicious in its own way when properly sliced and griddled, but nothing beats the real deal. In all honesty, we think a traditional corned beef dinner is pretty good, but a hash made from the leftovers is what we really look forward to.

Corned Beef Hash
Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce

Morgan Eisenberg

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.

Get the recipe for Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce
Crispy Pork Shoulder Hash With Charred Asparagus and Serrano Chile

Serious Eats / Sasha Marx

"When cooking fatigue sets in," writes Sasha, "one way to relieve some of the pressure of cooking so many meals at home is to embrace 'batch' cooking, making things like big roasts, such as this slow-cooked pork shoulder, and then getting creative with the leftovers." Here, leftover roasted pork shoulder is shredded and hashed up with potatoes, chiles, and charred asparagus.

Crispy Pork Shoulder Hash With Charred Asparagus and Serrano Chile

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Waffled Mashed Potatoes With Bacon, Scallion, and Cheddar

Daniel Shumski

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.

Waffled Mashed Potatoes With Bacon, Scallion, and Cheddar
Crispy Home Fries With Red Onions and Roasted Poblano Pepper

Serious Eats / J. Kenji López-Alt

Par-boiling the potatoes before frying keeps them crispy on the outside and tender and creamy on the inside, just as homefries ought to be. Charring the Poblano and frying the red onion separately ensures each component is perfectly cooked.

Crispy Home Fries With Red Onions and Roasted Poblano Pepper
Crispy Kale, Brussels Sprouts, and Potato Hash

Serious Eats / Mateja Zvirotic Andrijanic

Kenji's secret to getting the potatoes in this hash super crispy is to par-cook them through in water first before frying them in a skillet. Kale and Brussels sprouts add nutty notes as they crisp in the pan.

Crispy Kale, Brussels Sprouts, and Potato Hash
Potato Doughnuts

Serious Eats / Debbie Wee

These pillowy-soft doughnuts are made with mashed potatoes and brown butter.

Potato Doughnuts

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