Crispy Breakfast Potatoes

Crispy breakfast potatoes. Everyone's breakfast dream.

How to make crispy breakfast potatoes

Literally so delicious, with a super crispy, seasoned exterior and fluffy potato interior.

Did I grab your attention?  I thought so.  These potatoes are restaurant-quality, and what every home cook has been looking for in a breakfast potato.  Not to brag or anything, but I honestly believe that. 

And usually I like my potatoes fried in a little oil or butter with a pinch (or 5) of salt and pepper with a few fried eggs on top. 

But these potatoes have a little something extra: smoked paprika.  (Okay, and a little garlic and onion, no biggie.) 

You know I love smoked paprika with everything inside of me, so it really takes these little babies to the next level.

With the perfect fried eggs on top!

JUST LOOK at all that crispiness, you guys!  Ahhhhhhh.

So go to the kitchen, chop up some taters, and get your crispy on.  And don't forget the yolky eggs (dippy eggs, as my niece calls them) and a few micro greens because I'm obsessed with them.

To make the best fried eggs to put on top, it’s important to follow a few simple steps. Make sure your skillet is hot before you put the eggs in.

You don’t want it screaming hot, though, because otherwise the outside of the egg will get overcooked before the whites on the inside are cooked.

So, put the pan on medium-ish heat, crack the eggs in, give them a season, then turn the heat down to medium-low and let the white set. Give them a quick flip and cook just until the white is set but the yolk is runny.

It’s that easy!

And if you love a good breakfast or brunch dish, check out my other recipes for Breakfast Brussels Sprouts and Asparagus & Sausage Quiche.

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