Crispy Breakfast Potatoes

Golden, flavorful, and perfect for slow mornings or brunch

There are few things better than really good breakfast potatoes — crispy on the outside, fluffy on the inside, and full of flavor without being greasy. These crispy breakfast potatoes are my go-to, and the secret is surprisingly simple: bacon grease and separate roasting.

Instead of tossing everything together on one pan (which leads to steaming and soggy potatoes), the potatoes are roasted on a sheet pan that already cooked bacon, while the bell pepper and onion roast separately. That way, the potatoes get golden and crisp, and the veggies stay tender without releasing moisture where it doesn’t belong.

It’s one small extra step that makes a huge difference.

Why These Breakfast Potatoes Are So Good

• Crispy edges, fluffy centers

• Bacon grease adds flavor without extra work

• Separate roasting = no soggy potatoes

• Simple, pantry seasoning

• Perfect with eggs, bacon, or breakfast bowls

Ingredients

• 2-3 Potatoes (russet or Yukon gold work best)

• Bacon (for rendering grease)

• 1 Bell pepper, chopped

• 1 Onion, chopped

• 1/4 teaspoon Salt

• Fresh Cracked Black pepper

• 1/2 teaspoon Onion powder

• 1/2 teaspoon Garlic powder

• Sprinkling Dried oregano

How to Make Crispy Breakfast Potatoes

1. Cook the bacon first

Preheat your oven to 425°F.Lay bacon strips on a sheet pan and bake until crispy.

Remove the bacon and leave the grease on the pan — this is where all the flavor comes from.

2. Roast the potatoes

Toss diced potatoes directly on the bacon-greased pan. Spread into a single layer and season lightly with:

• Salt

• Pepper

• Onion powder

• Garlic powder

• A pinch of dried oregano

Roast for 30–40 minutes, flipping once, until golden and crispy.

3. Roast the vegetables separately

On a second baking sheet, toss the bell pepper and onion with a small amount of oil and a pinch of salt.

Roast for 20–25 minutes, until tender and lightly caramelized.

This step is key — roasting them separately keeps moisture away from the potatoes, keeping them crisp.

4. Combine & serve

Once everything is roasted, gently combine the crispy potatoes with the roasted bell pepper and onion.

Taste and adjust seasoning if needed.

Tips for Extra-Crispy Potatoes

• Use high heat (425°F is ideal)

• Don’t overcrowd the pan

• Roast potatoes alone first

• Go light on salt — bacon grease already brings plenty

• Flip once and let them really brown

How to Serve Breakfast Potatoes

• With scrambled or fried eggs

• Alongside bacon or sausage

• In breakfast bowls

• Wrapped in breakfast burritos

• As a brunch side for a crowd

A Simple Upgrade That Makes All the Difference

These breakfast potatoes are proof that technique matters more than fancy ingredients. One extra pan, a little patience, and a sheet pan of bacon grease turn basic potatoes into something truly special.

I Hope You Love Them!

If you make these crispy breakfast potatoes, tag me on Instagram @weeknight_homemaker — I love seeing your cozy breakfasts.

Lauren Morgan