The Best Breakfast Potatoes

There are breakfast potatoes… and then there are these breakfast potatoes.

Crisp on the outside, tender on the inside, tossed in a smoky homemade roasted tomato salsa and finished with a shower of melty cheese, scallions, and crispy bacon — this is the kind of weekend recipe you make once and crave forever. It’s effortless, deeply satisfying, and just as good reheated as it is fresh from the pan (not that you’ll have leftovers).

This is a dish made for lazy Saturdays, late brunches, or cozy mornings when all you want is something that feels indulgent but comes together without the fuss. The secret? Twice-cooked golden potatoes — simmered until just tender, cut into thick wedges, and pan-fried until golden. Then we toss them in a smoky, savory roasted tomato salsa that brings a gentle, sun-roasted sweetness to every bite. From there, it’s all about the toppings: a blend of whatever melty, nutty cheeses are hiding in your fridge, lots of chopped bacon, and a bright tangle of scallions.

What’s not to love?

Roasted Tomato Salsa

• 4–5 Roma tomatoes

• 1 red bell pepper

• 1 white onion

• 5-6 whole garlic cloves

• Olive oil, sea salt, and black pepper

• A splash of chicken broth

• Fresh parsley, for blending

Breakfast Potatoes

• 1 lb golden potatoes

• Light neutral oil for frying

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (more or less to taste)

• Sea salt & freshly cracked black pepper

• 1½ cups shredded cheese (a mix of white cheddar + whatever melty odds and ends you have on hand — Gruyère, fontina, mozzarella, etc.)

• 6 slices thick-cut bacon, cooked and chopped

• 3 scallions, thinly sliced

1. Preheat your oven to 425°F. On a lined sheet pan, toss the tomatoes, bell pepper, onion, and garlic cloves with olive oil, salt, and pepper. Roast for 30-40 minutes until deeply caramelized and soft.

2. Let the roasted veggies cool slightly, then purée with a splash of chicken broth and a handful of parsley until smooth.

3. Simmer potatoes in salted water until just tender, about 15-20 minutes. Drain well and cut into wedges. Let steam dry for a few minutes.

4. In a large skillet, heat a few tablespoons of oil over medium-high. Fry the wedges in batches until golden and crisp on all sides. Season immediately with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.

5. Once all the potatoes are fried, return them to the skillet and toss with the roasted tomato salsa. Top with cheese and broil for 5 minutes to melt.

6. Top generously with chopped bacon and scallions.

7. Serve hot — with a fried egg on top if you’re feeling fancy, or just straight out of the skillet with a fork.