Pan Fried Breakfast Potatoes
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These pan fried breakfast potatoes are made with potatoes, mushrooms, onion, bacon and a little chimichurri seasoning. The potatoes are boiled first, then fried until they pick up color while staying soft in the middle.
I usually make these for breakfast, but they work well for lunch too. You can also boil the potatoes ahead of time and finish the rest in the pan later.
How to make pan fried breakfast potatoes
First, boil the potatoes. I peel and dice them before cooking. Cutting them into smaller pieces helps speed up the cooking process.
While the potatoes are cooking, prep the rest of the ingredients. Slice the mushrooms and chili pepper, dice the onion and cut the bacon if needed. If your bacon is already cut into strips, that saves a bit of time.
Now get your largest frying pan or skillet and add the bacon, mushrooms, onion and chili. Fry these for about 5 minutes. When the potatoes are ready, drain them well.
What I like to do when making these pan fried potatoes is move everything else to one side of the pan before adding the potatoes. This way I can give them a bit of space at first and fry them without worrying about the onion and mushrooms getting too dark. Add the potatoes and chimichurri seasoning, then gently stir them around.
At this stage, leave the potatoes alone for a few minutes without stirring. The less you stir them, the better chance they have to get some color. After 2 to 3 minutes, toss them or turn them gently. I like to toss them because the potatoes are less likely to break, but a wooden spoon works too. Leave them again for a bit, then check if they look the way you want.
Right before turning the heat off, add some more chili slices and chopped parsley. If you like, sprinkle over some grated cheese as well.
A few tips for better browning
Do not overcook the potatoes when boiling. They should be cooked through but still hold their shape. It also helps to drain them well and use a large enough pan so they have room to fry instead of steam.
If your pan looks too full, cook them in 2 batches. It takes a bit longer, but the result is better.
Recipe Q&A
No, you do not have to, but I prefer boiling them first because it saves time and makes the whole process easier. The potatoes cook through faster in the pan and you are less likely to end up with a dark outside and an undercooked middle.
I like using all-purpose potatoes because they hold their shape well after boiling and frying. Yukon Gold style potatoes work well too.
That depends on how large you cut the potatoes and how crowded the pan is. Once boiled, they usually only need a few more minutes to get some color.
Yes. You can boil the potatoes ahead of time and keep them in the fridge, then fry them with the rest of the ingredients later. Leftovers can also be reheated in a pan.
I use my largest frying pan so the potatoes have enough room to brown. If the pan is too full, they are more likely to steam than fry. If your pan is on the smaller side, it is better to cook them in 2 batches.
Helpful tips
- I did not use any oil when making these pan fried breakfast potatoes because the bacon released enough fat for the rest of the ingredients. If your pan tends to stick, add a little oil.
- It makes 2 large or 3 smaller servings and can easily be doubled or halved. If your pan is not large enough, it is better to cook the potatoes in batches.
- I use dry chimichurri seasoning here, not chimichurri sauce.
More breakfast recipes
For more breakfast ideas, try my sweet potato hash, breakfast boat, full Irish breakfast, breakfast pizza or cloud eggs. Ham and cheese jambon pastries are another good one.
Pan Fried Breakfast Potatoes Recipe
Ingredients
- 1½ pound potatoes
- 10 button mushrooms
- 1 medium onion
- 1½ tablespoon dry chimichurri seasoning
- ¼ cup fresh flat-leaf parsley
- 1 cup bacon pancetta or similar
- ½ teaspoon salt
- 1 mild chili pepper optional
- cheese optional
Instructions
- Rinse, peel and dice the potatoes. Put them in a pot and add enough water to cover them. Add ½ teaspoon salt and bring to a boil. Cook until tender but not falling apart.
- While the potatoes are cooking, clean and slice the mushrooms. Dice the onion and slice half of the chili pepper.
- Take your largest frying pan and add the mushrooms, onion, bacon and chili. Fry for about 5 minutes, stirring from time to time.
- When the potatoes are ready, drain them and move the bacon mixture to one side of the pan. Add the potatoes and dry chimichurri seasoning.
- Let the potatoes fry for 2 to 3 minutes before mixing everything together. Continue cooking until they are browned to your liking.
- Finish with finely chopped parsley, cheese if using and more chili if you like. Serve warm.
Notes
- I use dry chimichurri seasoning here, not chimichurri sauce.
- This recipe is entered as 2 servings, but it can also serve 3 if you are after smaller portions.
- If your pan is not large enough, cook the potatoes in batches.
- The bacon usually releases enough fat, but add a little oil if needed.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
yummy
I love potatoes! These look delicious!
Thank you, Bethany!
O always always always want pan fried breakfast potatoes. Love that you added mushrooms!
Thanks! :)
Yummy! I am having some serious breakfast envy right now. These look absolutely delicious and I love how simple they are to make.
Thank you, Luci!
Oh rad! I’ve always wondered how to make perfect pan-fried breakfast potatoes!
:) This recipe is it, Rebecca! You gotta make them! :)
Breakfast potatoes are always a good idea for weekends!
Absolutely! :)
These breakfast potatoes look so delicious! I think I could eat them as a meal just by themselves. #potatolover
Haha. That’s what I did! Couldn’t help myself! Had them for dinner as well!