These Copycat IHOP Crispy Breakfast Potatoes are deliciously seasoned, golden brown, and are so good for meal prep. Pair them with eggs, your favorite breakfast meat, eat on the side of pancakes or French toast (being sure to dip them in the syrup, of course), or smothered in your favorite sauce.
About these Potatoes
The breakfast potatoes at IHOP, Bob Evans, or Waffle House just hit the spot, ya know? They’re crispy, salty, flavorful—and they smell sooooo good! The best part is that you can enjoy them with so many different types of breakfast. I had to make my own Crispy Breakfast Potatoes to eat at home.
These Copycat IHOP Crispy Breakfast Potatoes are deliciously seasoned, golden brown, and are so good for meal prep. Pair them with eggs, your favorite breakfast meat, eat on the side of pancakes or French toast (being sure to dip them in the syrup, of course), or smothered in your favorite sauce.
Plus, the amount of ways you can customize them is almost limitless. Make them for your next brunch gathering, make them for a side to Goat Cheese Scrambled Eggs, or toss on top of a salad dish. Potatoes go with nearly everything! Move over IHOP, we’re making our own taters baked to perfection.
And don’t stop here with tasty breakfast recipes, pair it with this Cottage Cheese Pancakes, High Protein Breakfast Frittata or this Crustless Spinach Feta Quiche!
Recipe Ingredients
- Potatoes: The main player in this hash. I used white potatoes and cut them in bite-sized cubes.
- Veggies: I used onion, jalapeño, and bell pepper. Chop them small to ensure you have small pieces in each bite.
- Olive Oil: To keep our ingredients from sticking and providing a rich, greasy taste.
- Garlic Salt: One of the best seasonings! This will really take your hash to the next level.
- Paprika: For some more woody, earthy flavor. Plus, the color is beautiful!
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 425°F and grease your sheet pan. Wash, peel, and dice white potatoes into ½” cubes. Add them to a mixing bowl.
2. Finely dice the white onion, red bell pepper, and jalapeno. Mix with the potatoes in the mixing bowl. Pour the oil over the vegetables and coat evenly.
3. Combine garlic salt, paprika, and pepper in a pinch bowl. Sprinkle evenly onto the vegetables. Toss so the everything is coated evenly.
4. Pour the seasoned potatoes and vegetables onto the sheet pan. Cook for 40-45 minutes at 425°F on the middle rack. Toss 2-3 times while baking to ensure there is no burning. Towards the end, you can crank the heat up to 450°F or 475°F to get your potatoes EXTRA crispy and golden. Enjoy!
Recipe FAQs
These potatoes are meant to be dunked in a creamy, delicious sauce. I love enjoying them with Chick-Fil-A sauce, ranch, hot sauce, barbecue sauce, or even a mix of ketchup and mustard. I think bleu cheese dressing would taste absolutely incredible, too!
Store in a glass Tupperware dish in the refrigerator for up to 3 days. To reheat, pop the potatoes in the microwave or toss them in the oven on broil, rotating often so they don’t burn. You could also heat up in the air fryer! These are a great meal prep option!
Dice potatoes evenly and the veggies SMALL. That’s why I love using this vegetable chopper. This allows for an equal bake. Use Extra Virgin Olive Oil to give each potato that crispy, buttery coating we all love!
Also don’t forget to toss the potato hash 3-4 times while cooking. This will help ensure they get that beautiful golden brown color.
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Copycat IHOP Crispy Breakfast Potatoes
Equipment
- sheet pan
- vegetable chopper knife/cutting board alternative
- Rubber Spatula
- strainer
- Mixing Bowl
Ingredients
- 4 cups white potatoes
- ½ cup white onion
- ½ cup red bell pepper
- 2 tbsp jalapeno, diced
- 2 tbsp olive oil
- 1½ tbsp garlic salt
- 1 tbsp paprika
- pinch salt and pepper
- ½ tsp cayenne pepper , optional
Instructions
- Preheat the oven to 425°F and grease your sheet pan.
- Wash, peel, and dice white potatoes into ½” cubes. Add them to a large mixing bowl.
- Finely dice the white onion, red bell pepper, and jalapeno. Mix with the potatoes in the mixing bowl. Pour the oil over the vegetables and coat evenly.
- Combine garlic salt, paprika, and pepper in a pinch bowl. Sprinkle evenly onto the vegetables.
- Pour the seasoned potatoes onto a sheet pan. Feel free to add a few more crackers of salt and pepper. I know some people love salt 😛
- Cook for 40-45 minutes at 425°F on the middle rack. Toss 2-3 times while baking to ensure there is no burning. Towards the end, you can crank the heat up to 450°F or 475°F to get your potatoes EXTRA crispy and golden.
- Serve as an epic side dish or even as a base with fried eggs and veggies. ENJOY!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find CRISPY BREAKFAST POTATOES calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
MEAL PREP THESE POTATOES. You’ll thank yourself later when you can have what feels like a weekend breakfast all week long. Just throw an egg on a skillet and pair with these potatoes and you’ve got a meal in 5 minutes! Top with some feta, you will not be disappointed 🙂
Soo delicious!! My presentation could’ve been better but I was hungry lol. I chopped ahead of time and popped in the oven in the morning! Thanks, Courtney!
Move on over iHop, these take the cake!! Perfect for brunch.
I love how easy to follow all of APOP’s recipes are 😌
We love this recipe!!