Let me tell you about these loaded breakfast potatoes. H-E-A-V-E-N.
If you love breakfast as much as I do, you know the importance of perfectly cooked potatoes. They’re seriously the perfect side dish for many breakfast foods, whether you’re having easy scrambled eggs with some sausage on the side side, or a filling breakfast burrito.
A good breakfast potato recipe just goes with everything! I’ve been perfecting mine for years, and I remember those earlier years where I would up with oily, soggy potatoes or I ruined the bottom of my pans because of the potatoes that were stuck to them. With a few tweaks and a lot of patience my potatoes are now something I can be proud of.
A few months ago I got the fun idea to take them to the next level and create loaded breakfast potatoes. I even reached out about it on Instagram and Facebook and received a ton of feedback and suggestions. Using a few of the suggestions I received and some feedback from my own family, I came up with this dish and it was amazing.
I knew there had to be bacon, that’s just a given, I mean what’s the ultimate topping for breakfast potatoes if not bacon, right? Pepper jack cheese was also a must – because, hello… favorite cheese! My mind was full of ideas, but I think that ultimately what is here is just the perfect amount of everything. Flavor, colors, textures, deliciousness. Yup, it’s all there! Next time you’re not sure what’s for breakfast, or even dinner, make sure it’s these loaded breakfast potatoes. You can thank me later!
Ingredients for Potatoes:
- 3/4 cup canola oil
- 9 russet potatoes
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried onion flakes
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Toppings for Loaded Breakfast Potatoes:
- cooked potatoes (ingredients above)
- 1/2 cup pepper jack cheese
- 1/4 cup chunky salsa
- 1/2 red onion, diced then sauteed
- 3 tablespoons sour cream
- 3 thick cut slices bacon, cooked then crumbled
- 2 green onions, chopped
- 1 tablespoon chopped cilantro
Directions:
Leave the skins on the potatoes and rinse them completely. Pat to dry, then using a sharp chef’s knife quarter lengthwise, then cut into cubes. To cook the potatoes, begin by adding oil to a very large pan. I use this 5 quart jumbo cooker
for everything and I just love (Affiliate link)! Warm the oil in the pan over a medium heat, then carefully add the potatoes. Mix them around a bit to be sure all of the potatoes are covered with a bit of the oil and raise the heat just a bit to a medium/high heat. This will fry the potatoes first giving them the crispy edges and golden color. Continue to stir the potatoes every few minutes to ensure they don’t stick to the bottom of the pan.
Once the potatoes have these nice crispy edges and pretty golden color we can move to the next step. Lower the heat to a medium/low heat and begin to add the spices.
As you add each herb and spice, stir the potatoes so all of them are seasoned really well. Once seasoned, cover with top of the pot and let cook a few more minutes until the potatoes are cooked through.
Place on a serving dish, either family style or smaller individual servings and top with the cheese and then the onions.
Top with the bacon, green onions and chopped cilantro.
You can change up any of the toppings as needed, based on preference. These toppings are so colorful and I think that serving this dish family style at the breakfast table can make such a statement!
Loaded breakfast potatoes: Season to perfection, these potatoes are topped to the brink with cheese, bacon, colorful veggies and all your favorite toppings!
Ingredients
- 3/4 cup canola oil
- 9 russet potatoes
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried onion flakes
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- cooked potatoes (ingredients above)
- 1/2 cup pepper jack cheese
- 1/4 cup chunky salsa
- 1/2 red onion, diced then sauteed
- 3 tablespoons sour cream
- 3 thick cut slices bacon, cooked then crumbled
- 2 green onions, chopped
- 1 tablespoon chopped cilantro
Instructions
- Leave the skins on the potatoes and rinse them completely. Pat to dry, then using a sharp chef's knife quarter lengthwise, then cut into cubes. To cook the potatoes, begin by adding oil to a very large pan, the one I use is a 5 quart jumbo cooker. Warm the oil in the pan over a medium heat, then carefully add the potatoes. Mix them around a bit to be sure all of the potatoes are covered with a bit of the oil and raise the heat just a bit to a medium/high heat. This will fry the potatoes first giving them the crispy edges and golden color. Continue to stir the potatoes every few minutes to ensure they don't stick to the bottom of the pan.
- Once the potatoes have these nice crispy edges and pretty golden color we can move to the next step. Lower the heat to a medium/low heat and begin to add the spices.
- As you add each herb and spice, stir the potatoes so all of them are seasoned really well. Once seasoned, cover with top of the pot and let cook a few more minutes until the potatoes are cooked through.
- Place on a serving dish, either family style or smaller individual servings and top with the cheese and then the onions.
- Add the salsa and sour cream.
- Top with the bacon, green onions and chopped cilantro.
- You can change up any of the toppings as needed, based on preference. These toppings are so colorful and I think that serving this dish family style at the breakfast table can make such a statement!
- Enjoy!
Now that’s the kind of breakfast I would wanna wake to !!! Looks so delicious.
This is soo awesome!! Breakfast potato is the best..and love this loaded version.
Now this is my kind of breakfast. It’s like an epic breakfast hash and I am totally on board with that!
I hate soggy potatoes too! But this breakfast potatoes look so crispy and delicious! Love it!
Such a great idea for breakfast! Definitely trying this as I know my husband will devour these!
Mmmmm! This looks delicious!
What a fab breakfast idea!
Yum!! My boyfriend would be one happy man if I made these!
Oh man I am such a sucker for potatoes, especially breakfast ones and those look INCREDIBLE.
La Belle Sirene
Did you get inside my brain to find my perfect breakfast? YUM!
What a fantastic recipe! It looks so hearty and delicious. Gorgeous photography too!
These breakfast potatoes look so yummy. What a great breakfast idea.
Looks delicious! I usually make breakfast potatoes, but all of the topping takes this to a whole other level! Definitely trying this!
omg this looks so amazing and delicious.
I love breakfast potatoes as a side – this is an awesome meal in itself – YUM!
Oh yum! This looks and sounds absolutely amazing. I’ll be saving this to make soon for sure!
Oh my gosh, these sound so, so good! Looking at it I would think that it takes way more time than it does, but this is totally doable for a school morning, thanks!
That looks delicious. I would like to make this for Sunday breakfast.
These look fantastic! I would eat them any time of day. Plus always looking for a recipe to use the basil from the garden.
This looks amazing ! Next BBQ this for sure one of my sides:)
Yum, I love potato anything and these look amazing!
Oh my gosh this looks so good! Weekend yumminess!