Pioneer woman basic breakfast potatoes is an easy side dish made with red potatoes, onion and bacon fat, ready in just 50 minutes. And that makes it a solid pick for Sunday brunch, weeknight breakfast or make-ahead burritos, since the crispy edges come from one simple skillet trick.
The step that decides everything is pressing the diced potatoes flat and leaving them alone for several minutes. Because if you stir too early, you lose the golden crust that makes these breakfast potatoes stand out.
Boiling the potatoes first means they’re already tender inside, so all your skillet time goes toward building the crispy outside. And the bacon fat adds a smoky richness you can’t get from oil alone, which is what sets this version apart.
Pioneer Woman Basic Breakfast Potatoes
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings20
minutes30
minutes210
kcalBoiled red potatoes get diced and pan-fried in oil and bacon fat with onions until golden and crispy outside while staying tender inside.
Ingredients
4 whole (to 5) large red potatoes
1 whole onion
1 tbsp. vegetable or canola oil
1 tbsp. bacon fat
Salt and pepper, to taste
Red and green bell peppers, diced (optional)
Directions
- Boil the potatoes: Place the potatoes in a large pot and cover entirely with water, then bring to a boil and cook until fork tender.
- Dice everything: Once the potatoes are ready, place them on a cutting board and dice into 1-inch pieces. Then cut up the onion into a large, rough dice.
- Sauté the onions: While you finish dicing, heat the oil and bacon fat in a large skillet over medium-low heat. Then add the onions and sauté until they start to turn brown, and toss in diced bell peppers at this point if using.
- Add the potatoes: Once the onions are browned, throw in the diced potatoes and stir well. Then slightly press and pack them into the pan so they make full contact with the hot surface.
- Crisp without stirring: After pressing them down, let the potatoes cook without stirring for several minutes. Because you want the pan hot enough to crisp them but not so hot they char, and that steady heat is what builds the crust.
- Flip and season: Once the underside is golden, use a spatula to flip the potatoes. Then salt and pepper them and keep cooking until you reach your desired brownness.
- Serve: Once the potatoes are done, spoon them into breakfast burritos, place a fried egg on top, or serve alongside Eggs Benedict.
FAQs
Can I use a different type of potato?
Yukon Golds work well because they hold their shape after boiling, much like red potatoes. But russets tend to crumble when you dice and fry them, so stick with waxy or all-purpose varieties instead.
How long do leftover breakfast potatoes last?
They keep in an airtight container in the fridge for up to 4 days. And you should reheat them in a hot skillet instead of the microwave, since the skillet brings back that crispy texture.
Can I boil the potatoes the night before?
Boiling them ahead of time works in your favor, because cold potatoes fry up crispier than warm ones. So just store the whole boiled potatoes in the fridge overnight, then dice and fry them in the morning.
What if I don’t have bacon fat?
You can use 2 tablespoons of butter or olive oil instead, though you’ll lose some of that smoky flavor. But another option is cooking a few strips of bacon first and using the drippings, which gives you the fat and a side of bacon.
Why are my breakfast potatoes coming out mushy?
The most common reason is overcrowding the skillet, which traps steam and stops browning. So use a large skillet with a single layer, then resist the urge to stir for at least 5 minutes so a crust can form.
