Easy Skillet Potatoes

I have baked potatoes on a Friday night just to be able to make this recipe on a Saturday morning! I love these easy skillet potatoes - we grew up with them so it's always a touch nostalgic too. Potatoes were a cheap meal for a family of 5, and we would often have leftover baked potatoes after dinner. Mom would refrigerate them, then chop them up and fry them in a skillet for breakfast on the weekends to serve alongside some scrambled or fried eggs. We loved them with ketchup.

They are a great way to use up some leftover baked potatoes - or a great excuse to make a few extra baked potatoes. You can get creative and add some sauteed onions, and peppers to them if you feel like stretching them and adding some veggies to breakfast - but I have to say with this one I think simple is best. But maybe that's the 8-year old me talking.

I wrote the recipe using olive oil below, but I really like cooking bacon in a large skillet first, and then using the remaining bacon grease to cook these potatoes in for some extra flavor - adding a touch of olive oil to them during cooking if needed!

Lindsey approved breakfast spread!

Easy Skillet Potatoes

4-5 leftover baked potatoes, cooled / refrigerated
2-3 TBS olive oil
salt and pepper, to taste
ketchup - for serving (if desired)


  1. Dice potatoes into even bite-sized pieces. 
  2. Prepare a large non-stick skillet by heating about 2 TBS of olive oil over medium to medium-high heat (you don't want the oil to be smoking, but it should be nice and hot when you add the potatoes).
  3. Add the potatoes in and allow to brown for about 3-5 minutes before flipping and browning on the next side. Rotate every 3-5 minutes as needed until as many sides as possible are golden brown. Season with salt and pepper during cooking.
  4. Adjust the heat as necessary if your potatoes are browning too quickly, or not quickly enough. 
  5. Potatoes should be golden and ready to serve within about 10-15 minutes. 


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