Five Ingredient Fridays – Breakfast Potatoes

Breakfast Potatoes

For this Five Ingredient Friday recipe, I’m brought back to very fond memories of college. On the weekends my best friend and I would get together for breakfast and I’d always make these Breakfast Potatoes….the crispy outsides, amazing flavor, oh the memories!

These potatoes make a great breakfast, but are also a great side dish in the evening…think Breakfast for Dinner or Brinner as my husband calls it. Serve it with a sunny side up egg, or if you’re like me a ‘cardboard’ egg because I don’t like the runny yolk lol. The picture below is clearly my husbands egg.

Breakfast Potatoes with Egg

Breakfast Potatoes
Prep time
Cook time
Total time
Serves: 2
  • 1.4 yellow potatoes or 2 russet potatoes, peeled and chopped
  • 2. 2 Tbs vegetable oil
  • 3. Spices: 1 tsp each salt, pepper, garlic salt and onion salt, ½ tsp crushed red pepper flakes
  1. In a frying pan add 1 inch high water (about 1 cup) and bring to a boil, add the potato chunks and boil for 10 minutes. Drain the excess water off through a colander and return potatoes to pan. Add the oil and seasonings and cook for an additional 10 minutes, only flipping potatoes a few times so that the edges have a chance to get brown.
  2. Serve with a fried egg on top or as a side.

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