How to make breakfast potatoes? These crispy breakfast potatoes with zucchini are ready in just 25 minutes. They are great for holiday breakfast and all year round. Easy to make on a stove top grill.
Breakfast doesn’t happen often in my home.
So, when we occasionally put out a breakfast / brunch spread, these breakfast red potatoes are always present.
They are so easy to make and they taste so good!
Jump to:
Ingredients
Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.
Petite red potatoes – These red potatoes are packed with potassium and magnesium. They are also helpful for the hormone progesterone which is vital for women of all ages. Source: ComposedNutrition.com and RupaHealth.com
Zucchini – This vegetable is one of the best nutritional vegetables to include in your recipes. It’s packed with carotenoids for healthy skin and bones. The carotenoids lutein and zeaxanthin in it are crucial for eye health. Source: EatingWell.com and Shape.com.
Za’atar – This spice is an aromatic seasoning from the Middle East where sumac is the base. Za’atar is so easy to make at home or (Affiliate Link) buy. It’s packed with so many healthy herbs and brings a unique flavor to every recipe.
Red pepper flakes – The main attraction of red pepper flakes is the capsaicin in them. It’s been proven to help fight inflammation, great to lower blood pressure and improve the quality of gut bacteria. Source: LiveStrong.com and DrAxe.com.
🥔 Handy Tip: I used US No. 1 Size B potatoes for this recipe. Prepping them correctly helps make them cook perfectly on the stove top grill.
Prepping the potatoes
- For this recipe, I couldn’t find organic petite red potatoes. If you find them in your area, use those instead.
- Peel the skin from the potatoes and place them in a colander.
- Run cold water over these potatoes for 30 seconds or until they are cleaned.
- Thoroughly strain the water and place them on a tea towel.
- Pat them gently until they are dry so that they are easy to cook.
- I diced each potato into about 12 equal pieces. Make sure they are evenly diced.
👩🍳 Kitchenware tip: I am addicted to my stove-top grill and I love grilled potatoes on it. You can use a cast iron skillet or stainless steel pan.
How to make breakfast potatoes
- Chop the onions, zucchini and cloves. My resulting quantity was: ¾ cup zucchini, ½ cup red onions and 1 Tbsp garlic.
- Heat your stove-top grill for 30 seconds on medium. Add the onions, garlic and potatoes. Top with za’atar, salt and red pepper flakes
- Cook on medium heat for 15 minutes, stirring constantly. Add the zucchini and mix well. Cook for 5 more minutes.
- Top with freshly squeezed lime juice (about 1 tsp of lime). Mix well and serve!
Answering common questions
Yes, you can absolutely use sweet potatoes in breakfast potatoes. Try purple sweet potatoes or regular sweet potatoes. Adjust the Za’atar and spice levels to suit the sweetness. I add extra za’atar and pepper flakes.
Frozen potatoes will be great in this breakfast potatoes recipe. The key is to not thaw them beforehand. Throw them on the grill right out of the fridge. You want to be careful about frozen potatoes. Some companies add dextrose and use bad seed oils.
You can take that extra step and boil the potatoes. But, I find that they don’t turn out as crispy. It’s also time consuming. My recipe takes just 25 minutes to make.
I don’t consider these breakfast red potatoes to be hash since they don’t have any cheese in them. Also, they potatoes are in pieces and not sticking together.
If you prefer hash browns, try my sweet potato hash.
🔪 “Skin”ny Tip: I peeled the potatoes even though they are normally served with their skin on. I find that they peeled texture works better with unpeeled zucchini.
Make ahead and storage
It’s always better to make these potatoes right when you need them. But, if you can’t, make them the night before.
Personally, the night before, I will cook the potatoes only. When I am ready to serve, I will heat the grill, add the cooked potatoes and zucchini. After 5 minutes of cooking, it’s ready to serve.
If you have leftovers, store them in (Affiliate Link) glass containers with lids. Refrigerate them and use it up within 2-3 days. Do not freeze these potatoes.
Reheating them should be done stove top or in the mini oven. I don’t recommend microwaving them.
🧂 Salt tip: I use homemade za’atar where I don’t add any salt. If you use store bought za’atar, PLEASE adjust the salt amount mentioned in the recipe.
How to serve these easy breakfast potatoes
These breakfast potatoes are inspired by Martha Stewart’s recipe. In it, she serves them with sunny side up eggs. If you are an octo-vegetarian, eggs would be a great protein to serve with these grilled potatoes.
On the other hand, if you are a lacto-vegetarian like me, you eat dairy but no eggs. So, I like to serve these grilled potatoes with scrambled tofu and tempeh crumbles. It’s a great protein option for breakfast.
They taste great with mushroom salad too. I have even put them on my brunch menu with avocado toast and vegan Caesar salad.
Confused about veganism and vegetarianism? I have a handy “what is veganism” guide that will clear up any confusion.
Try these potato recipes
- I know that all of you are huge fans of potatoes! So, try some of my favorites like French potato salad which is made with lavender!
- Middle Eastern potatoes like these Lebanese potatoes are incredibly popular on my site. Have you tried them?
- Potato nibbles are little pieces of heaven! I make them in the air fryer.
- Indian food uses a lot of potatoes, especially these Bombay potatoes recipe. They are simply delicious.
- This is not the first time I have paired veggies with potatoes. My broccoli with potatoes a family favorite because it’s a great combo.
Don’t know what to make with za’atar? I have a huge collection of the best za’atar spice recipes.
Sharing is caring
Don’t be shy, chime in below in the comments. Let me hear your opinion on this breakfast potato recipe. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter, Instagram and Youtube.
Breakfast Potatoes
Equipment
- 1 Calaphon Contemporary Grill Pan (Oven Safe)
Ingredients
- 8 petite red potatoes I used US No. 1 Size B
- ½ zucchini about ¾ cup when cubed
- 3 cloves garlic about 1 Tbsp when diced
- ⅛ red onion about ½ cup when cubed
- 2 Tbsp avocado oil
- 1 Tbsp za'atar SEE IMPORTANT NOTE BELOW
- 1 tsp pink salt SEE IMPORTANT NOTE BELOW
- 1 tsp red pepper flakes optional, adjust to taste
- 1 tsp lime juice
Instructions
Prepare the red potatoes
- Peel the skin from the potatoes and place them in a colander.8 petite red potatoes
- Run cold water over these potatoes for 30 seconds or until they are cleaned.
- Thoroughly strain the water and place them on a tea towel.
- Pat them gently until they are dry so that they are easy to cook.
- Dice each potato into about 12 equal pieces. Make sure they are evenly diced.
How to cook breakfast potatoes
- Chop the zucchini, onions and garlic.
- Heat up a stove-top skillet or pan for 30 seconds.
- Add the oil, garlic and onions.3 cloves garlic, 2 Tbsp avocado oil, ⅛ red onion
- Add the chopped potatoes.8 petite red potatoes
- Add the za'atar, salt and pepper flakes.1 Tbsp za'atar, 1 tsp pink salt, 1 tsp red pepper flakes
- Cook for 15 minutes, stirring frequently.
- Add the zucchini and mix well.½ zucchini
- Cook for 5 minutes, stirring often.
- Turn off the heat and add the lime juice1 tsp lime juice
- Mix well and serve.
Sandhya Ramakrishnan says
I would have never thought about adding zucchini along with the breakfast potato. This was delicious and a great way to add more vegetables. And the Za’atar spice is a brilliant idea.
Rini says
Thank you, Sandhya. I love adding veggies to different recipes.
Sue says
I love potatoes so much, and these breakfast potatoes were no exception. The zucchini was a really nice addition, and the za’atar seasoning made them special. Will make these again!
Rini says
Thank you, Sue.
Jenn says
I loved the zucchini in these breakfast potatoes – the kids didn’t even notice the sneaky veg and gobbled it all up!
Rini says
Thank you, Jenn
Tammy says
This turned out to be the perfect combination of flavors. I love red potatoes and zucchini, with the added spices and lime – delicious!
Rini says
Thank you, Tammy
Sharon says
These were perfect with my eggs for breakfast! Adding the zucchini was a such smart way to sneak more veggies in.
Rini says
Thank you, Sharon. I am so glad that you liked it.
Rachna says
I love breakfast potatoes. They are so delicious. I tried your recipe especially loved the use of zaa’tar. It tasted so good.
Rini says
Thank you, Rachna. I am obsessed with Za’atar, lol
Kris says
These were the perfect breakfast potatoes. The touch of za’atar was amazing! The whole family enjoyed it. 🙂
Rini says
Thank you, Kris.
Anne says
This is so tasty! I never thought to include zucchini in my breakfast potatoes.
Rini says
Thank you, Anne