Let’s kickstart your day with the humble potato! From crispy hash browns to savory skillets, these 30 breakfast recipes transform spuds into morning magic. Perfect for busy weekdays or lazy weekends, they’re packed with energy to fuel your adventures. Dive in and discover your new favorite way to rise and shine!
Cheesy Potato Breakfast Skillet
Kindly gather your ingredients and prepare for a satisfying morning meal that combines comfort and flavor in one skillet. This cheesy potato breakfast skillet builds layers of texture and richness through careful cooking techniques, perfect for weekend brunch or a hearty start to any day.
Ingredients
– 2 tablespoons clarified butter
– 1 large russet potato, peeled and diced into ½-inch cubes
– ½ cup diced yellow onion
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 4 pasture-raised eggs, lightly beaten
– ½ cup shredded sharp cheddar cheese
– 2 tablespoons chopped fresh chives
Instructions
1. Heat a 10-inch cast-iron skillet over medium heat and add 2 tablespoons of clarified butter, allowing it to melt and coat the bottom evenly.
2. Add 1 large russet potato, peeled and diced into ½-inch cubes, to the skillet and cook for 8-10 minutes, stirring occasionally, until the edges begin to turn golden brown.
3. Incorporate ½ cup diced yellow onion and continue cooking for 4-5 minutes, until the onion is translucent and fragrant.
4. Season the mixture with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper, stirring to distribute evenly.
5. Pour 4 pasture-raised eggs, lightly beaten, over the potato and onion mixture, ensuring they spread to cover the skillet base.
6. Cook without stirring for 3-4 minutes, until the eggs set around the edges but remain slightly runny in the center.
7. Sprinkle ½ cup shredded sharp cheddar cheese evenly over the top and cover the skillet with a lid to melt the cheese for 2-3 minutes.
8. Remove from heat and garnish with 2 tablespoons chopped fresh chives before serving.
Gloriously creamy from the melted cheddar and perfectly crisp from the sautéed potatoes, this skillet offers a balanced richness with each bite. Serve it directly from the pan for a rustic presentation, or pair it with a side of toasted artisan bread to soak up the savory flavors.
Savory Potato and Egg Breakfast Casserole
Let’s create a comforting breakfast casserole that combines creamy potatoes and rich eggs in perfect harmony. This methodical approach ensures even cooking and optimal flavor development for a dish that’s both satisfying and elegant.
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1.5 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 8 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ½ teaspoon smoked paprika
– 1 cup shredded Gruyère cheese
– 2 tablespoons chopped fresh chives
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with clarified butter.
2. Heat remaining clarified butter in a large skillet over medium heat until shimmering.
3. Add finely diced yellow onion and sauté for 5-7 minutes until translucent and lightly caramelized.
4. Incorporate minced garlic and cook for 1 minute until fragrant.
5. Add cubed Yukon Gold potatoes and cook for 12-15 minutes, stirring occasionally, until edges begin to brown.
6. Transfer potato mixture to the prepared baking dish, spreading into an even layer.
7. In a large bowl, combine lightly beaten pasture-raised eggs, heavy cream, kosher salt, black pepper, and smoked paprika, whisking until fully incorporated.
8. Pour egg mixture evenly over the potatoes in the baking dish.
9. Sprinkle shredded Gruyère cheese uniformly across the surface.
10. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
11. Remove from oven and let rest for 10 minutes to allow the custard to set properly.
12. Garnish with chopped fresh chives before serving.
This casserole emerges with a golden, crisp top that gives way to a creamy interior where the potatoes remain tender yet distinct. The smoked paprika and Gruyère create a sophisticated depth that balances the richness of the eggs and cream. For an elegant brunch presentation, serve individual portions topped with a dollop of crème fraîche and additional fresh chives.
Spiced Potato Breakfast Hash with Peppers
Waking up to the aroma of sizzling potatoes and peppers is one of life’s simple pleasures, especially when they’re perfectly spiced and crisped to golden-brown perfection. This hearty breakfast hash comes together with minimal effort but delivers maximum flavor, making it ideal for both busy weekday mornings and leisurely weekend brunches. Follow these precise steps to create a dish that will become a staple in your morning routine.
Ingredients
– 2 tablespoons clarified butter
– 1 large russet potato, peeled and diced into ½-inch cubes
– ½ cup diced yellow onion
– ½ cup diced red bell pepper
– ½ cup diced green bell pepper
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ¼ teaspoon cayenne pepper
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 pasture-raised eggs, lightly beaten
– 2 tablespoons chopped fresh chives
Instructions
1. Heat clarified butter in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add diced russet potato cubes to the skillet, spreading them in a single layer to ensure even browning.
3. Cook potatoes undisturbed for 5 minutes to develop a golden crust on one side, then stir and continue cooking for another 5 minutes until tender when pierced with a fork.
4. Add diced yellow onion, red bell pepper, and green bell pepper to the skillet, stirring to combine with the potatoes.
5. Sauté vegetable mixture for 4 minutes until onions are translucent and peppers begin to soften.
6. Sprinkle smoked paprika, garlic powder, cayenne pepper, fine sea salt, and freshly ground black pepper evenly over the hash, stirring to coat all ingredients thoroughly.
7. Create two wells in the hash mixture using the back of a spoon, exposing the skillet surface.
8. Pour lightly beaten pasture-raised eggs into the wells, allowing them to set for 1 minute without stirring.
9. Gently fold the eggs into the hash mixture, cooking for an additional 2 minutes until eggs are fully set but still moist.
10. Remove skillet from heat and garnish with chopped fresh chives.
The finished hash boasts a delightful contrast of crispy potato edges against tender peppers and fluffy eggs, with the smoked paprika and cayenne providing a warm, subtle heat. Serve it directly from the skillet for a rustic presentation, or top with a dollop of Greek yogurt and extra chives for added creaminess and freshness.
Creamy Potato and Ham Breakfast Bake
Rise and shine with a comforting breakfast bake that combines creamy potatoes and savory ham in one satisfying dish. This methodical approach ensures perfect results every time, making it ideal for weekend brunches or meal prep.
Ingredients
– 2 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 cup diced smoked ham, ¼-inch pieces
– 4 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– ½ cup whole milk
– 1 cup sharp cheddar cheese, freshly grated
– 2 tablespoons unsalted butter, melted
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika
– 1 tablespoon fresh chives, finely minced
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with 1 tablespoon of melted unsalted butter, ensuring even coverage to prevent sticking.
2. Place 2 cups of diced Yukon Gold potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat; boil for 8–10 minutes until just tender when pierced with a fork, then drain thoroughly to avoid a watery bake.
3. In a large mixing bowl, combine the drained potatoes, 1 cup of diced smoked ham, 1 cup of heavy cream, ½ cup of whole milk, 4 lightly beaten pasture-raised eggs, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of smoked paprika, stirring gently with a spatula to incorporate all ingredients evenly.
4. Pour the mixture into the prepared baking dish, spreading it into an even layer with the spatula to ensure uniform cooking.
5. Sprinkle 1 cup of freshly grated sharp cheddar cheese evenly over the top, covering the entire surface for a golden, cheesy crust.
6. Bake in the preheated oven for 35–40 minutes, until the center is set and does not jiggle when shaken, and the top is golden brown with bubbles around the edges.
7. Remove from the oven and let it rest for 5–10 minutes to allow the layers to firm up, making it easier to slice into neat portions.
8. Garnish with 1 tablespoon of finely minced fresh chives just before serving to add a bright, herbal note. You’ll love the creamy, velvety texture from the potatoes and custard, complemented by the smoky, salty ham and rich cheese. For a creative twist, serve it alongside a fresh arugula salad with a lemon vinaigrette to balance the richness.
Simple Potato Breakfast Pancakes
Perfectly golden and satisfying, these simple potato breakfast pancakes transform humble ingredients into a comforting morning meal that requires minimal effort yet delivers maximum flavor. Preparing them involves just a few straightforward steps, making them ideal for both busy weekdays and leisurely weekends.
Ingredients
– 2 large russet potatoes, peeled and grated
– 1 small yellow onion, finely minced
– 2 pasture-raised eggs, lightly beaten
– ¼ cup all-purpose flour
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ cup clarified butter
– ½ cup sour cream
– 2 tbsp fresh chives, finely chopped
Instructions
1. Place the grated potatoes in a clean kitchen towel and wring firmly to remove excess moisture, which prevents sogginess.
2. In a large mixing bowl, combine the dried potatoes, minced onion, beaten eggs, flour, salt, and pepper until evenly incorporated.
3. Heat 2 tablespoons of clarified butter in a 10-inch cast-iron skillet over medium heat until it shimmers, about 350°F.
4. Scoop ¼ cup portions of the potato mixture into the skillet, flattening each into a 3-inch round with a spatula.
5. Cook for 4–5 minutes per side until deeply golden brown and crisp-edged, adjusting heat if browning too quickly.
6. Transfer cooked pancakes to a wire rack set over a baking sheet to maintain crispness; repeat with remaining mixture, adding more clarified butter as needed.
7. In a small bowl, stir together the sour cream and chopped chives for serving.
8. Serve the pancakes immediately topped with the herbed sour cream.
Hearty and crisp on the outside with a tender interior, these pancakes offer a savory balance of earthy potatoes and sharp onion. For a creative twist, top with smoked salmon or a poached egg to elevate them into a brunch centerpiece.
Loaded Potato Breakfast Burritos
Here’s a simple yet satisfying breakfast solution that combines fluffy potatoes, savory fillings, and portable convenience in one delicious package. Having a hearty, protein-packed morning meal ready to go makes those busy weekdays so much more manageable, and these burritos deliver exactly that comforting fuel you need to start your day right.
Ingredients
– 2 russet potatoes, peeled and diced into ½-inch cubes
– 2 tablespoons clarified butter
– ½ cup diced yellow onion
– 4 pasture-raised eggs, lightly beaten
– ½ cup shredded sharp cheddar cheese
– 4 large flour tortillas (10-inch diameter)
– ¼ cup sour cream
– 2 tablespoons chopped fresh chives
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced potatoes with 1 tablespoon of clarified butter, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until golden brown and crisp-tender.
4. While potatoes roast, heat the remaining tablespoon of clarified butter in a non-stick skillet over medium heat.
5. Sauté the diced yellow onion for 5-7 minutes until translucent and lightly caramelized.
6. Pour the lightly beaten eggs into the skillet with the onions and scramble gently for 3-4 minutes until softly set but still moist.
7. Combine the roasted potatoes, scrambled eggs, shredded cheddar cheese, and chopped chives in a large bowl, seasoning with additional salt and pepper if needed.
8. Warm the flour tortillas one at a time in a dry skillet over medium heat for 20 seconds per side to make them pliable.
9. Divide the potato-egg mixture evenly among the center of each tortilla, leaving a 2-inch border at the bottom.
10. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly to form a secure burrito.
11. Return each burrito to the skillet, seam-side down, and toast for 2-3 minutes per side until golden brown and crisp.
12. Serve immediately with a dollop of sour cream and extra chives for garnish.
Mouthwatering results await with these burritos, featuring a delightful contrast between the crispy tortilla exterior and the soft, savory interior packed with fluffy eggs and tender potatoes. The sharp cheddar adds a creamy richness that balances perfectly with the fresh chives, while the cool sour cream provides a tangy finish. For an extra kick, try serving with a side of spicy salsa or avocado slices to elevate this already satisfying breakfast handheld.
Crispy Potato Breakfast Frittata
Ready to elevate your morning routine with a dish that combines crispy potatoes and fluffy eggs? This frittata delivers perfect texture and rich flavor, making it an ideal centerpiece for brunch or a hearty breakfast. Let’s walk through each step methodically to ensure your success.
Ingredients
– 2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 3 tablespoons clarified butter
– 1/2 cup yellow onion, finely diced
– 1/2 cup red bell pepper, finely diced
– 6 large pasture-raised eggs, lightly beaten
– 1/4 cup whole milk
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup sharp cheddar cheese, grated
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking.
2. In a 10-inch oven-safe skillet, heat 2 tablespoons of clarified butter over medium heat until it shimmers.
3. Add the diced Yukon Gold potatoes and cook for 12-15 minutes, stirring occasionally, until golden brown and crispy on the edges. Tip: Avoid overcrowding the skillet to promote even browning.
4. Incorporate the finely diced yellow onion and red bell pepper, sautéing for 5-7 minutes until softened and fragrant.
5. In a medium bowl, whisk together the lightly beaten pasture-raised eggs, whole milk, kosher salt, and freshly ground black pepper until fully combined.
6. Pour the egg mixture evenly over the potatoes and vegetables in the skillet.
7. Sprinkle the grated sharp cheddar cheese on top of the egg mixture.
8. Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the edges are set and the center is firm to the touch. Tip: Use an oven thermometer to verify the temperature for consistent results.
9. Remove the skillet from the oven and let it rest for 5 minutes to allow the frittata to set properly.
10. Garnish with finely chopped fresh chives before serving. Tip: For easy slicing, run a spatula around the edges before cutting into wedges.
Zesty and satisfying, this frittata features a delightful contrast between the crispy potato base and the creamy, cheesy egg layer. Serve it warm with a side of fresh fruit or a simple arugula salad for a balanced meal that’s sure to impress.
Easy Potato and Mushroom Breakfast Toasts
This savory breakfast combines crispy potatoes, earthy mushrooms, and creamy eggs atop toasted bread for a satisfying morning meal. Let’s walk through each step methodically to ensure perfect results every time. You’ll appreciate how these simple ingredients transform into something special with careful attention to technique.
Ingredients
– 2 tablespoons clarified butter
– 1 cup Yukon Gold potatoes, diced into ½-inch cubes
– 1 cup cremini mushrooms, thinly sliced
– 2 pasture-raised eggs, lightly beaten
– 2 slices sourdough bread, toasted
– ¼ teaspoon fine sea salt
– ⅛ teaspoon freshly ground black pepper
– 1 tablespoon fresh chives, finely minced
Instructions
1. Heat 1 tablespoon of clarified butter in a nonstick skillet over medium heat until it shimmers, about 2 minutes.
2. Add the diced Yukon Gold potatoes to the skillet, spreading them in a single layer for even browning.
3. Cook the potatoes undisturbed for 5 minutes to develop a golden crust on one side, then stir and continue cooking for another 5 minutes until tender and crispy.
4. Tip: Resist stirring too often to achieve that desirable crispy exterior on the potatoes.
5. Push the potatoes to one side of the skillet and add the remaining tablespoon of clarified butter.
6. Add the thinly sliced cremini mushrooms to the empty side of the skillet and sauté for 3-4 minutes until they release their moisture and turn golden brown.
7. Combine the potatoes and mushrooms in the skillet, then season with fine sea salt and freshly ground black pepper.
8. Pour the lightly beaten pasture-raised eggs over the potato-mushroom mixture in the skillet.
9. Gently scramble the eggs with the vegetables using a silicone spatula, cooking for 2-3 minutes until the eggs are just set but still moist.
10. Tip: Remove the eggs from heat when they’re slightly underdone as they’ll continue cooking from residual heat.
11. While the eggs finish cooking, toast the sourdough bread until golden brown and crisp.
12. Divide the potato-mushroom-egg mixture evenly between the two slices of toasted sourdough bread.
13. Garnish each toast with freshly minced chives for a bright, fresh flavor.
14. Tip: Serve immediately while the toast is still crisp to maintain textural contrast.
Just out of the skillet, these toasts offer a wonderful contrast between the crispy bread, tender potatoes, meaty mushrooms, and creamy eggs. The clarified butter adds rich depth without burning, while the chives provide a fresh finish. For a creative twist, top with a dollop of crème fraîche or serve alongside sliced avocado for extra creaminess.
Fluffy Potato Breakfast Muffins
Starting your morning with these potato breakfast muffins ensures a satisfying and nutritious beginning to your day, combining the comforting essence of potatoes with the convenience of a handheld meal. Simply gather your ingredients and follow these methodical steps for perfect results every time.
Ingredients
– 2 cups russet potatoes, peeled and finely grated
– 1/2 cup unsalted butter, clarified and cooled
– 3 large pasture-raised eggs, lightly beaten
– 1/2 cup whole milk
– 1 cup all-purpose flour, sifted
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh chives, finely minced
Instructions
1. Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin with clarified butter to prevent sticking.
2. In a large mixing bowl, combine the finely grated russet potatoes, clarified butter, lightly beaten pasture-raised eggs, and whole milk, stirring until fully incorporated.
3. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, and freshly ground black pepper for even distribution.
4. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix to maintain a light texture.
5. Gently stir in the finely minced fresh chives until just combined, ensuring even flavor throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for rising.
7. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes to set properly.
9. Transfer the muffins to a wire rack to cool completely, which helps prevent sogginess and enhances their fluffy texture.
Achieving a delightfully fluffy interior with a crisp, golden exterior, these muffins offer a savory blend of potato and chive flavors that pair wonderfully with a dollop of sour cream or a side of smoked salmon for an elevated breakfast experience.
Herbed Potato Breakfast Quiche
Let’s create a comforting breakfast quiche that combines earthy potatoes with aromatic herbs in a flaky crust. This methodical approach ensures perfect results even for novice cooks, guiding you through each precise step from preparation to golden perfection.
Ingredients
– 1 refrigerated pie crust, thawed
– 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 tablespoon clarified butter
– ½ cup yellow onion, finely diced
– 6 pasture-raised eggs, lightly beaten
– ¾ cup heavy cream
– 1 teaspoon fresh thyme leaves, minced
– 1 teaspoon fresh rosemary, finely chopped
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ½ cup Gruyère cheese, freshly grated
Instructions
1. Preheat your oven to 375°F (190°C).
2. Press the thawed pie crust into a 9-inch pie dish, crimping the edges decoratively.
3. Par-bake the crust for 10 minutes until lightly golden; this prevents sogginess from the wet filling.
4. Heat clarified butter in a skillet over medium heat until shimmering.
5. Sauté diced potatoes for 8-10 minutes until tender and lightly browned, stirring occasionally.
6. Add finely diced onion and cook for 3-4 minutes until translucent.
7. In a mixing bowl, combine lightly beaten eggs, heavy cream, minced thyme, chopped rosemary, kosher salt, and black pepper.
8. Whisk the egg mixture vigorously for 1 minute until fully emulsified.
9. Spread the potato-onion mixture evenly over the par-baked crust.
10. Pour the egg mixture over the potatoes, ensuring even distribution.
11. Sprinkle freshly grated Gruyère cheese uniformly over the top.
12. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
13. Let the quiche rest for 10 minutes before slicing to allow the layers to firm up.
The quiche emerges with a crisp crust, creamy interior, and herbaceous fragrance. Try serving warm slices alongside a sharp arugula salad dressed with lemon vinaigrette to balance the richness, or enjoy as a make-ahead breakfast reheated gently in the oven.
Potato and Sausage Breakfast Casserole
Breakfast just got more exciting with this hearty casserole that combines savory sausage, tender potatoes, and creamy eggs in one satisfying dish. Perfect for weekend brunches or meal prep, it’s a crowd-pleaser that comes together with minimal fuss. Let’s walk through each step to ensure your casserole turns out perfectly every time.
Ingredients
– 1 pound breakfast sausage, casings removed
– 2 tablespoons unsalted butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 8 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 cup sharp cheddar cheese, grated
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with unsalted butter.
2. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into crumbles with a wooden spoon, until browned and fully cooked, about 8–10 minutes.
3. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease; set aside.
4. In the same skillet, melt the unsalted butter over medium heat, then add the finely diced yellow onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and diced Yukon Gold potatoes to the skillet, stirring to coat, and cook until the potatoes begin to soften, approximately 10 minutes.
6. In a large mixing bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, kosher salt, and freshly ground black pepper until fully combined.
7. Spread the potato mixture evenly in the prepared baking dish, then top with the cooked sausage crumbles.
8. Pour the egg mixture over the sausage and potatoes, ensuring it distributes evenly.
9. Sprinkle the grated sharp cheddar cheese uniformly over the top.
10. Bake in the preheated oven for 35–40 minutes, or until the center is set and the top is golden brown.
11. Remove from the oven and let rest for 10 minutes before slicing.
12. Garnish with finely chopped fresh chives just before serving.
Velvety and rich, this casserole boasts a creamy texture from the eggs and cream, complemented by the savory sausage and tender potatoes. For a creative twist, serve it with a side of spicy salsa or a dollop of sour cream to enhance the flavors.
Classic Potato Breakfast Rosti
Often overlooked but incredibly satisfying, this classic potato breakfast rosti delivers crispy perfection with minimal effort. Our methodical approach ensures even cooking and golden-brown results every time. Let’s transform simple ingredients into a comforting morning masterpiece.
Ingredients
– 2 large russet potatoes (about 1½ pounds), peeled
– 1 teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 3 tablespoons clarified butter, divided
– 2 pasture-raised eggs, lightly beaten
– 2 tablespoons fresh chives, finely minced
Instructions
1. Grate potatoes using the large holes of a box grater into a clean kitchen towel.
2. Twist towel tightly to wring out all excess moisture from potatoes—this ensures maximum crispiness.
3. Transfer dried potatoes to a medium bowl and season with fine sea salt and freshly ground black pepper.
4. Add lightly beaten pasture-raised eggs and finely minced fresh chives to the potato mixture.
5. Mix thoroughly with a fork until all ingredients are evenly distributed.
6. Heat 2 tablespoons clarified butter in a 10-inch cast-iron skillet over medium heat until shimmering (approximately 350°F).
7. Spread potato mixture evenly in the skillet, pressing down firmly with a spatula to form a compact cake.
8. Cook undisturbed for 8-10 minutes until the bottom develops a deep golden-brown crust.
9. Carefully slide the rosti onto a plate, then invert it back into the skillet using a confident flipping motion.
10. Add remaining 1 tablespoon clarified butter around the edges of the skillet.
11. Cook for another 8-10 minutes until the second side achieves equal golden-brown coloration.
12. Transfer to a wire rack to cool for 3 minutes before slicing—this prevents steaming and maintains crispness.
This rosti achieves a sublime textural contrast between the shatteringly crisp exterior and tender, seasoned interior. The clarified butter lends a rich, nutty depth that complements the earthy potatoes beautifully. Try serving it topped with a perfectly poached egg or alongside smoked salmon for an elegant brunch presentation.
Conclusion
Kickstart your day with these 30 delicious potato breakfast recipes! From crispy hash browns to savory skillets, there’s something for everyone to enjoy. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to inspire other home cooks!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
