If there’s anything more satisfying than a skillet of crispy pan-fried potatoes and onions at weekend brunch, we haven’t found it yet. This classic breakfast side dish is simple to make, requires just a handful of ingredients, and pairs perfectly with just about any savory main, whether you’re serving up Southern fried chicken and waffles or something lighter, like my green, herby shakshuka.
The key to those irresistibly crispy edges? Parboiling the potatoes first, then frying them in a hot cast iron skillet until golden and crisp. Add sweet, caramelized onions and you’ve got a foolproof breakfast side that tastes like it came straight from your favorite diner.
Looking to round out your brunch spread? Try serving these potatoes alongside my leek and water spinach quiche, eggs in spicy tomato sauce, or a bacon and gruyere croissant breakfast casserole—each one as effortless and crowd-pleasing as the next.
My Preferred Type of Potato
Russet potatoes, also known as Idaho potatoes, are high starch and low moisture. They’re perfect for getting that creamy, tender center while maintaining a crispy exterior — this is important when they come in contact with the cast-iron skillet!
You can use other varieties of potatoes, but you’ll yield the crispiest results with higher starch potatoes. Yukon gold potatoes are preferable over waxier potatoes, such as red bliss or new potatoes. No need to peel, the skin is delicious!
Parboil Potatoes Before Pan Frying
Parboiling → partially cooking the potatoes in boiling water before finishing them with another method—like pan-frying, roasting, deep-frying, or steaming. It helps jumpstart the cooking process, so the potatoes cook more evenly and get extra crispy on the outside.
While you can technically skip this step, it’ll end up taking longer to cook the potatoes, and they’re more likely to be unevenly cooked. No, thank you!
You can parboil potatoes two ways: start with boiling water or place the uncooked potatoes in cold water, then bring to a boil. Either method works—just be sure to cook them for 8–10 minutes once the water reaches a boil. Season the water with 1 teaspoon of Kosher salt, then drain the potatoes once they’re fork-tender but not falling apart. Easy!
Serving Suggestions
These crispy potatoes pair well with just about anything on your brunch table! Here are a few of our favorite ideas:
- Eggs, any style: Fried, poached, sunny-side up, soft-boiled, scrambled, or folded into your favorite omelette—eggs and potatoes are a classic combo for a reason.
- Savory meats: Crispy bacon, breakfast sausage (pork or chicken), sausage links, or Canadian bacon all work beautifully. Feeling indulgent? Go for steak and eggs—a hearty, satisfying brunch pairing.
- Lighter sides: Fresh fruit, yogurt with granola, sliced avocado with lemon and flaky sea salt, or simple tomato salads like marinated tomato and onion or just thinly sliced heirloom tomatoes with olive oil and herbs.
When hosting a larger brunch, I love to end the meal with a little something sweet. These double chocolate scones, blueberry muffins, or even chocolate rapsberry rugelach are the perfect bite-size dessert to enjoy at the end.
Breakfast potatoes are the best potatoes–they can do no wrong! So excited for you to try these for yourself. If you give these crispy breakfast potatoes a try, please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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Diner-Style Crispy Pan-Fried Potatoes And Onions
Equipment
Ingredients
- 1 large Russet potato skin-on, cut into ¼" cubes
- 3 Tbsp extra virgin olive oil or unsalted butter
- ½ sweet onion minced or finely chopped
- 2 tsp Kosher salt divided
- 1 tsp garlic powder
- ½ tsp sweet paprika use smoked paprika for a smoky flavor
- 2 tsp chopped chives, parsley, or scallions for serving
- Lemon wedges optional, for serving
Instructions
- Parboil the potatoes. Place cut potatoes in a saucepan, then cover with a couple inches of water. Add 1 tsp Kosher salt, then bring to a rapid boil. Cook for 8-10 minutes or until just knife tender.
- Strain the potatoes, then wait 5 minutes. Strain the potatoes with a colander, then allow potatoes to steam dry for 5 minutes.
- Cook the potatoes. Meanwhile, heat a cast iron skillet over medium-high heat until hot. Add 3 Tbsp extra virgin olive oil (or butter), then add potatoes. Season with 1 tsp Kosher salt, then cook for 5 minutes undisturbed.
- Add onion. Add minced onion, then toss the potatoes and cook undisturbed another 5 minutes. Check the potatoes for doneness. If crispy, go to next step. If not, let them cook another 5 minutes.
- Finish, then serve. Season with 1 tsp garlic and ½ tsp paprika, then toss once more. Serve immediately with 2 tsp chopped fresh herbs and lemon wedges, if using.
Notes
- Best potatoes to use: Choose high-starch, low-moisture varieties like Russet or Idaho for the crispiest texture.
- To roast instead: Parboil the potatoes first, then roast in a cast iron skillet at 425°F (218°C) with garlic and paprika for 30–40 minutes, tossing once halfway. Add the onions during the toss, and finish with fresh herbs.
- Potatoes not getting crispy? Make sure you’re not using waxy potatoes, that your pan is hot enough, and that you’re letting the potatoes cook undisturbed for at least 5 minutes before flipping.
- No cast iron skillet? You can use stainless steel or ceramic, which still retain heat well. Avoid nonstick pans.
This made the perfect lunch today! That is all! Haha. Thank you!
Potatoes and onions always make a great meal hah! xo, Ari
I cooked them for breakfast along a fried egg and there were delicious. Best breakfast ever.
Oh, that sounds absolutely fantastic. Kinda wishing I had an invite! LOL xo, Ari
I’ve made these a few times now and it’s a foolproof recipe with endless customization options. Thanks, Ari!
So thrilled, Taylor!! We love them, too! xo, Ari
I made sausage gravy and biscuits to go with them and it was delicious!!!
That sounds perfect! What a great meal! xo, Ari
Thanks for the recipe. http://www.fooddoz.com
I’m puzzled that just one potato makes four servings. I would like to make this for brunch on Saturday and there will be four grown men in attendance. Of course, this won’t be the main menu item but I’m having a very difficult time believing that doubling the recipe will be enough for eight of us.
Hi Barbara! Obviously there’s a lot of variation in size of potatoes — some are absolutely huge. I would allot half a cup of potatoes per person (assuming other sides and mains), but I think two large potatoes is likely okay. Of course there’s no harm in having leftovers and the recipe can easily be scaled up. If you want to cook more potatoes, add a third. Best, Ari
Delicious! I think this recipe makes only one serving though 😜
HAH! Totally relatable, Mimi! So glad you liked it! xo, Ari
These potatoes were great! Followed the recipe as written and the potatoes turned out perfectly. I served them with fried eggs.
So good, one of my favorite breakfast side dishes! Thanks, Sherry–glad you enjoyed! xo, Ari