When it comes to breakfast and you want something easy then you have to whip up these minimal ingredient Cheesy Breakfast Potatoes.
We are kinda potato addicts around here. I mean we like them in all ways, shapes and forms. Fries, baked, mashed, it doesn’t really matter we love them.
These are one of our favorite breakfast recipes to whip up in the morning because it’s super easy and we usually have the ingredients on hand.
And when you have ingredients on hand, it always makes things 100x easier, I prefer to make breakfast than just cereal or toast.
WHY THIS RECIPE WORKS:
- Using minimal ingredients it whips up fast.
- This can be served as a side dish or a meal itself.
- You can add whatever vegetables or additions you like, very versatile.
There is something about these Cheesy Breakfast Potatoes that just hook me, maybe because it’s simple and delicious all at the same time.
Like I’ve said over and over, things don’t have to be complicated to be tasty. Some of the best recipes I’ve had had minimal ingredients.
Some of my other favorite potato breakfast recipes include Tater Tot Breakfast Casserole, Western Omelet Bake and Breakfast Poutine.
HOW TO MAKE BREAKFAST CHEESY POTATOES, STEP BY STEP:
- In a large sauté pan, or skillet, add butter. Once it starts to melt, add in onion and bell pepper and sauté until they are tender.
- Add diced potatoes to the pan along with salt and pepper.
- Cover pan, and cook until tender and lightly turning golden brown, stirring frequently.
- Once potatoes are tender, pour onto plates to serve. Sprinkle with grated cheese and crumbled bacon.
See how super easy this is! Seriously, and you can make double if you are serving a lot of people which we do a lot!
My kids thankfully will eat bell peppers so we never have issues when it comes to this recipe, but if you’re done just leave them out or swap them for something they may like.
These Cheesy Breakfast Potatoes provide a nice crispness on the outside but a soft and tender center which we loves.
The addition of bacon and cheese with the other ingredients is what really sets them off, you can mix your cheese in with your potatoes in the pan but we like to sprinkle and let it melt over the potatoes instead.
I think bacon and cheese make everything better so why not add them to this potato recipe right?
HOW TO STORE:
This recipe is best eaten the day it is made, but if you have some leftover you can place it in an airtight container and put in the refrigerator for up to 5 days.
You can reread them in the oven on a baking sheet or pan, or in the microwave, they will lose some of their crispness though by storing.
WHAT POTATOES TO USE:
You can use your favorite potatoes! There really is no real set type of potato that you need to use for this recipe, the one that we usually go for is just Russet potatoes.
We have also used, Yukon Golds and red potatoes as well and the flavor is just the same. So use what you have on hand or like.
This Cheesy Breakfast Potato Recipe will literally be your go to favorite recipe. I’m not lying, it’s so simple but it is so so so good!!!
I can’t tell you enough how much we love this recipe and how often it get’s made. My parents grow a lot of potatoes each year and we get a lot so obviously potatoes for breakfast it is!
TIPS AND TRICKS:
- Cook and crumble your bacon ahead of time and store in a warm place, you can also toss this in the pan with the potatoes right before serving to warm up.
- You can use any potato that you’d like.
- Do not cut your potatoes too big, we want then to cook quickly and get a nice crisp on them.
- You can add or subtract to this recipe, onions and jalapeños would be good as well in this.
- You can use your favorite type of cheese, and I recommend using freshly grated cheese.
If you want an easy and tasty breakfast recipe that will satisfy the whole family then you need to make these Cheesy Breakfast Potatoes!
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Breakfast Cheesy Potatoes
Ingredients
- 4 strips of bacon cooked and crumbled
- 4 medium potatoes peeled and diced into bite sized pieces
- 1/2 medium onion diced
- 1/4 each of green and red bell pepper diced
- 1/2 tsp salt
- 1/2 pepper
- 2 Tbs butter
- 1/2-3/4 cup freshly shredded cheddar cheese
Instructions
- In a large sauté pan, or skillet, add butter. Once it starts to melt, add in onion and bell pepper and sauté until they are tender.
- Add diced potatoes to the pan along with salt and pepper.
- Cover pan, and cook until tender and lightly turning golden brown, stirring frequently.
- Once potatoes are tender, pour onto plates to serve. Sprinkle with grated cheese and crumbled bacon.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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