Breakfast Potatoes are an easy make-ahead recipe. They’re prepared and seasoned in the Instant-Pot the night before, then browned and crisped the next morning. They also make a great brunch addition!
Let’s be honest…oven roasted breakfast potatoes always take too long! Looking at and smelling potatoes in the oven cooking for an hour or more can be downright painful when you’re hungry.
These breakfast potatoes are a make-ahead recipe. I know ‘make-ahead’ doesn’t necessarily make them faster, especially if breakfast is a spur of the moment meal. But, if you are planning breakfast/brunch these savory potatoes are a perfect addition.
The potatoes are prepared & seasoned in the Instant-Pot. Then chilled in the refrigerator until you’re ready to use them. (The prepped potatoes will keep well for a week in the refrigerator so they can be made days in advance.)
Breakfast potatoes are a great side to…
Serve the ultimate breakfast– Choose a sweet (pancakes, waffles or cinnamon rolls), paired with tofu scramble and these Breakfast Potatoes!
Breakfast potatoes also make a delicious side right out of the IP.
Chop, then cook and season the potatoes in the IP. They only take about 5 minutes to come to pressure and cook. Very carefully, ‘quick release’ the steam vent. Once the pressure has fully released, carefully remove the lid and gently mix the potatoes to avoid mashing. Taste, adjust seasonings if needed and serve!
The potatoes are flavorful as is or top them with ketchup.
If you don’t have an Instant-Pot yet, what are you waiting for? They’re life changing!
Don’t forget to snap a picture and share it on IG if you make these breakfast potatoes. Tag me @whereyougetyourprotein and #WYGYP I love to seeing your creations!
Easy, make-ahead Breakfast Potatoes are prepared and seasoned in the Instant-Pot the night before, then browned and crisped the next morning. They’re a great brunch addition.
20 minPrep Time
15 minCook Time
35 minTotal Time
Yields 3 servings
6 yukon gold or red potatoes, or 4 russets (roughly 2lbs), diced into 1/2-inch cubes
2 Tablespoons refined coconut oil
3/4 cup of water or vegetable broth
1 small onion
1 green bell pepper
1/4 teaspoon paprika
1/2 teaspoons onion powder
1 and 1/2 teaspoons garlic powder
3 teaspoons nutritional yeast
Himalayan pink salt to taste (I use about 3/4 teaspoon)
Pepper to taste
- In a small bowl combine the seasonings and set aside.
- Dice the potatoes into even sized cubes. Then dry the cubed potatoes with a kitchen towel to remove excess moisture.
- Add the potatoes and oil to the IP and press the sauté feature.
- Sauté the potatoes until they begin to change texture and soften slightly. This should take about 5-8 minutes. Be sure to frequently stir the potatoes because they do stick. But don’t worry, any sticking will come up after pressure cooking, adding extra flavor to the potatoes.
- Once they begin to soften press the cancel button on the IP.
- Mix in the seasonings, then pour in the water, but don't mix again.
- Secure the lid and make sure the vent is sealed. Set the IP to manual high pressure for 2 minutes.
- Once done, carefully, quick release the pressure vent.
- Gently mix the potatoes to prevent mashing while scraping up the browning at the bottom of the pot.
- Let cool, then refrigerate for the next morning.
- Remove the potatoes from the fridge.
- Add the onions and bell peppers to a large non-stick fry pan . Sauté over medium heat, until the veggies have softened. About 7-10 minutes.
- Remove the veggies from the pan and set aside.
- Add the potatoes to the pan and sauté for 5-10 minutes or until the potatoes are browned and crisp.
- Add the veggies back to the pan and stir.
- Serve with tofu scramble and pancakes for the ultimate weekend breakfast!
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