Best 3 Favorite Loaded Breakfast Potatoes Recipes

Craving a breakfast that's both hearty and packed with flavor? Look no further than loaded breakfast potatoes! These versatile spuds can be cooked up in a variety of ways and topped with your favorite ingredients for a truly satisfying meal. Whether you prefer crispy roasted potatoes, fluffy mashed potatoes, or golden hash browns, there's a loaded breakfast potato recipe out there to suit your taste buds. So gather your ingredients, fire up the stove, and get ready to indulge in a breakfast that will keep you full and energized all morning long.

Here are our top 3 tried and tested recipes!

LOADED BREAKFAST POTATOES RECIPE BY TASTY

Loaded Breakfast Potatoes Recipe by Tasty image

Here's what you need: medium potatoes, onion, bacon, green onion, salt, pepper, taco seasoning, olive oil

Provided by Alvin Zhou

Categories Breakfast

Yield 2 serving

Number Of Ingredients 8

Ingredients

2 medium potatoes, diced
½ onion, chopped
3 strips bacon, cooked and crumbled
¼ cup green onion, sliced
1 teaspoon salt
½ teaspoon pepper
1 tablespoon taco seasoning
1 tablespoon olive oil

Steps:

Preheat oven to 425°F (220°C).
Combine all ingredients in a 9x9 inch (23x23 cm) square baking dish and mix evenly.
Bake for 30 minutes, flipping every 10 minutes and serve.
Enjoy!

Nutrition Facts : Calories 495 calories, Carbohydrate 36 grams, Fat 27 grams, Fiber 4 grams, Protein 24 grams, Sugar 4 grams

FAVORITE LOADED BREAKFAST POTATOES

Favorite Loaded Breakfast Potatoes image

My four young children are experts at eating with their hands. This breakfast potato recipe (or "brunchskins") with veggies makes an easy finger food that they love. -Mindy Campbell, Rapid City, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 medium baking potatoes (about 3 pounds)
1 tablespoon butter
1 each small sweet red, orange and green pepper, finely chopped
1 cup finely chopped fresh mushrooms
1/4 cup finely chopped red onion
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs, beaten
1-1/4 cups shredded cheddar cheese, divided
1/4 cup plus 6 tablespoons sour cream, divided
6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
3 green onions, chopped

Steps:

Preheat oven to 375°. Scrub and pierce potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 15-18 minutes or until tender, turning once., When cool enough to handle, cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving 1/4-in.-thick shells., In a large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup pulp (save remaining pulp for another use). Add eggs; cook and stir until eggs are thickened and no liquid egg remains. Stir in 1/2 cup cheese and 1/4 cup sour cream., Spoon egg mixture into potato shells. Place on a 15x10x1-in. baking pan. Sprinkle with remaining 3/4 cup cheese. Bake 10-12 minutes or until heated through and cheese is melted. Top with remaining sour cream; sprinkle with bacon and green onions.

Nutrition Facts : Calories 467 calories, Fat 23g fat (11g saturated fat), Cholesterol 229mg cholesterol, Sodium 607mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein.

BEST BREAKFAST POTATOES EVER

Best Breakfast Potatoes Ever image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

5 pounds red potatoes, roughly chopped/diced
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1/4 cup olive oil
1/2 stick butter, melted
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground pepper

Steps:

Preheat the oven to 425 degrees F.
In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
Bake for 20 to 25 minutes, shaking the pan twice.
Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
Sprinkle with a little more salt and pepper before serving.

Tips:

Parboil the potatoes: Parboiling the potatoes before roasting helps achieve a crispy exterior and a fluffy interior.
Season generously: Don't be shy with the seasonings! Use a combination of salt, pepper, garlic powder, onion powder, and paprika to bring out the flavors of the potatoes.
Load them up: The possibilities are endless when it comes to loading up your breakfast potatoes. Some popular options include bacon, sausage, cheese, eggs, peppers, and onions.
Add a touch of heat: If you like a little bit of spice, add a pinch of cayenne pepper or diced jalapeños to the potatoes.
Serve immediately: Breakfast potatoes are best served hot and fresh out of the oven. They can be reheated, but they will lose some of their crispiness.

Conclusion:

Loaded breakfast potatoes are a hearty, delicious, and versatile dish that can be enjoyed for breakfast, brunch, or lunch. With a few simple ingredients and a little bit of time, you can create a meal that will satisfy everyone at the table. So next time you're looking for a crowd-pleasing dish to serve, give loaded breakfast potatoes a try!