Crispy on the outside, but soft and tender inside, these cubed breakfast potatoes are easy to make and have a ton of flavour. The recipe includes one ingredient that makes a big difference in the flavour.
This is our go-to recipe for breakfast potatoes. Everyone in our family loves these, even the kids who don’t like potatoes.
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Ingredients For Cubed Breakfast Potatoes
To make this recipe you will need:
- Potatoes. We use Russet potatoes because they are firmer and hold their shape during the cooking process.
- Onion. A cooking onion works fine for this recipe.
- Garlic powder.
- Onion powder.
- Salt.
- White pepper. We prefer white pepper when making this dish.
- Chicken broth powder. This is the secret ingredient that gives the potatoes added flavour. We use Knorr Chicken Broth powder. (this is the link for Amazon Canada. In the US you can find Chicken Broth powder on Amazon as well.)
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Additional Add-ins
When making this recipe, we like to add some crumbled cooked bacon to the final minutes of cooking. This is completely optional but the saltiness of the bacon complements the potatoes.
Adding shredded cheese over the top will give the potatoes an additional level of flavour. Our favourite is shredded parmesan, but cheddar is also a good option.
To top off the finished dish, we add finely chopped green onions or chives. These add flavour and a pop of colour.
Three-Step Cooking Process
These potatoes are cooked in two different processes. Deep-fried twice and then pan-fried. These two steps are what give the potatoes a crispy exterior but they stay soft and tender inside.
The first method of cooking is deep frying. The potato cubes are first deep-fried in oil for about three minutes. This is the pre-cook.
Then they are left to cool before being deep-fried a second time for a little longer.
After the potato cubes are removed from the oil a second time, they go into a hot frying pan and are cooked with the remaining ingredients.
Why Cook The Potatoes in Three Steps?
Cooking the potatoes in three steps may seem like a lot of work, but it is worth it. And, the time is somewhat the same as if you were to cook the potatoes only once in the oil.
The first cook of the cubed potatoes is at a lower heat setting and this gives the potatoes time to soften on the inside but they won’t be crispy on the exterior yet.
Once the potatoes are cooked the first time, they can be left on the cooling rack on a pan for a couple of hours before finishing the cooking process. We have left them overnight in the fridge or freezer before the second deep-fry. The second deep-fry is how the potatoes get the crispy exterior.
The final cooking method is in a frying pan and this is where the remaining ingredients are added. this is a short cooking time that is necessary only to get the flavours to come together.
Equipment For Making Breakfast Potatoes
When making this recipe there are a few items we use that help to make it easier to make these.
- A heavy-bottomed pot for deep-frying. Our go-to is our enamelled cast-iron pot from President’s Choice. We have been using this pot for almost five years and it has become our favourite.
- A thermometer for deep frying. This helps to make sure the oil is at the right temperature.
- A spider strainer for removing the potatoes from the oil.
Serving Breakfast Potatoes
Serve breakfast potatoes immediately after cooking for the best results. They can be served with any other breakfast food like eggs, pancakes, or waffles.
We like to add these potatoes as a side dish when making breakfast hash. Or as a side for our version of Eggs In a Hole.
Even though they are called breakfast potatoes, we do enjoy them for lunch and dinner as well.
Storing and Reheating Leftover Cubed Potatoes
Any leftover potatoes can be stored in the fridge for up to four days. These can also be frozen for up to three months.
To reheat the potatoes, cook them in a frying pan over medium heat, stirring until heated through.
They can also be reheated in an air fryer at 375ºF for 4-7 minutes or until heated through.
We would love to hear what you think of this recipe. Leave us a comment below.
Cubed Breakfast Potatoes
Ingredients
- 4 large Russet potatoes, washed and cubed into 1-inch cubes
- 3-4 Tbsp chicken broth powder
- 1 small onion, diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- ½ tsp white pepper
- vegetable oil, for frying
Add-ins (optional)
- 1 cup diced cooked bacon, (add in final cooking step)
- ¼-½ cup shredded cheese (topping)
- ½ cup green onions, finely chopped (topping)
Instructions
- Wash and cube potatoes, placing the cubes in a large bowl of cold water.
- After cubing all the potatoes, heat oil in a large pot to 350℉. You will need about 3-4 inches of oil in the pot.
- While the oil is heating, drain the potato cubes and pat dry with a kitchen towel or paper towels.
- When the oil reaches 350℉, cook the potatoes in batches for 3-4 minutes per batch.
- Transfer the potatoes to a large paper towel-lined baking pan.
- Turn up the heat for the oil and bring it to 375℉.
- Cook the potatoes again in batches in the higher temperature oil for 5-7 minutes or until golden in colour.
- While the potatoes are cooking, fry the diced onion in a small amount of oil, until translucent.
- Transfer the cooked potatoes to a large frying pan with the onions.
- Once all of the potatoes are cooked and in the frying pan with the onions, add the remaining ingredients, stirring gently to coat the potatoes.
- Cook over low heat for 2-3 minutes, stirring.
- Serve immediately.
Made these on the weekend. It seemed like a recipe that would take a lot of time but it wasn’t. And the addition of chicken broth powder? It really worked. Thank you for this recipe. It’s definitely worth making.