Description
Loaded Breakfast Potatoes are a hearty, savory skillet dish featuring crispy potatoes, smoky bacon, tender onions, and warm spices. Perfect for weekend breakfasts, brunch, or anytime you want a comforting and filling meal.
Introduction
Few breakfast dishes are as satisfying as a hot skillet of Loaded Breakfast Potatoes. Crispy on the outside, soft inside, and infused with the rich flavor of bacon and caramelized onions, this dish brings rustic comfort to the table. It pairs wonderfully with eggs, toast, pancakes, or can be enjoyed on its own thanks to its richness and depth. Whether you keep it simple or load it up with cheese, peppers, and herbs, these potatoes are a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
Crispy, golden potatoes with tender centers
Smoky bacon flavor in every bite
Flexible and easy to customize
Perfect for breakfast, brunch, or meal prep
Budget-friendly and easy to scale for groups
Simple ingredients with bold flavor
Ingredients
4–5 medium potatoes, diced
6 slices bacon, chopped
1 medium onion, diced
2 tablespoons butter or bacon grease
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried parsley
Salt and pepper to taste
Optional: shredded cheese, green onions, bell peppers
Instructions (Step-by-Step)
Step 1: Cook the Bacon
Place the chopped bacon in a skillet over medium heat.
Cook until crispy, then remove it and set aside.
Leave the bacon grease in the pan.
Step 2: Cook the Potatoes
Add butter to the pan if needed.
Add the diced potatoes and cook for 10–15 minutes, stirring occasionally, until golden and crisp.
Step 3: Add the Onions
Stir in the diced onion.
Cook until softened and lightly browned.
Step 4: Season the Potatoes
Add garlic powder, paprika, dried parsley, salt, and pepper.
Stir to coat the potatoes evenly.
Step 5: Combine and Serve
Return the crispy bacon to the skillet.
Toss everything together and cook for 1–2 minutes.
Serve hot, topped with cheese or green onions if desired.
Variations
Add diced bell peppers or jalapeños for color and heat
Use smoked sausage instead of bacon
Add shredded cheddar or pepper jack cheese
Season with chili powder or oregano
Top with fried or poached eggs
Tips for the Best Results
Dry potatoes well before cooking for extra crispiness
Cut potatoes into even-sized pieces for consistent cooking
Don’t overcrowd the skillet or they won’t crisp
Use a cast-iron skillet for best browning
Add onions later so they don’t burn
Storage Tips
Refrigerate leftovers for up to 3 days
Reheat in a skillet to restore crispiness
Avoid microwaving if possible—it softens the potatoes
Great for meal prep and reheating for quick breakfasts
Serving Suggestions
Pair with scrambled, fried, or poached eggs
Serve with toast, pancakes, or breakfast sandwiches
Use as a filling for breakfast burritos or wraps
Add sour cream or salsa on top for extra flavor
FAQs
Can I parboil the potatoes first?
Yes, parboiling speeds up cooking and makes them even softer inside.
What potatoes work best?
Russet potatoes become crispier, while Yukon Golds stay buttery.
Can I make this without bacon?
Absolutely—use butter, oil, or turkey bacon for a lighter version.
Can I bake the potatoes instead?
Yes, roast them at 425°F (220°C) until crispy, then finish in the skillet with onions and bacon.
Conclusion
Loaded Breakfast Potatoes bring rich flavor and comforting texture to any breakfast or brunch. With their crispy edges, smoky bacon, and aromatic onions, they’re the kind of dish that becomes a household favorite. Easy to customize and endlessly satisfying, they make any morning feel special.