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If you're in need of an easy, crowd-pleasing breakfast dish, look no further than Crockpot Breakfast Potatoes! These potatoes are simple to prep, cook to perfection in the slow cooker, and are the ultimate side dish for any holiday breakfast or brunch. The best part? You can make them ahead of time, leaving you free to enjoy your morning with loved ones. Whether you're hosting Easter brunch or bringing a dish to a potluck, these breakfast potatoes are sure to be a hit!
Why You’ll Love Crockpot Breakfast Potatoes:
These potatoes deliver everything you love about breakfast potatoes without the hassle of standing over the stove. They're crispy on the outside, creamy on the inside, and filled with the savory flavors of peppers, onions, and seasonings. With minimal prep time and a hands-off cooking method, they’re perfect for entertaining. Plus, the slow cooker keeps them warm and ready to serve throughout your event, so guests can enjoy them whenever they’re ready to eat.
Ingredients You’ll Need:
- Potatoes (3 lbs, diced into 1-inch cubes)
- Bell Peppers (1 red, 1 green, diced)
- Onion (1 medium, diced)
- Olive Oil or Butter (2 tablespoons, for extra decadence use butter)
- Garlic Powder (1 teaspoon)
- Paprika (1 teaspoon)
- Salt and Pepper (to taste)
- Optional Add-ins: Cheddar cheese, fresh herbs like parsley, or jalapeños for a spicy kick
Equipment:
- Slow Cooker (large, 6-quart capacity or similar)
- Non-Slip Cutting Board
How to Make Crockpot Breakfast Potatoes:
- Prep the Ingredients
Dice the potatoes, bell peppers, and onion into bite-sized pieces. If you prefer, you can leave the potato skins on for extra texture and flavor. - Season the Vegetables
In a large bowl, toss the diced potatoes, peppers, and onions with olive oil (or melted butter if you're going for a richer flavor). Add garlic powder, paprika, salt, and pepper, making sure everything is evenly coated. - Transfer to Slow Cooker
Pour the seasoned potato mixture into your slow cooker. Spread them out evenly to ensure even cooking. - Cook on Low or High
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and have a crispy golden edge. No need to stir during cooking—the slow cooker does all the work! - Serve and Enjoy!
Once cooked, serve the potatoes straight from the slow cooker. They’re fantastic as a side dish, or you can top them with a fried egg to create a hearty breakfast hash.
Customization Ideas:
- Make It Vegan: Use olive oil instead of butter to keep the recipe dairy-free and vegan-friendly.
- Cheesy Potatoes: Add shredded cheese like cheddar or Monterey Jack during the last 15-20 minutes of cooking for melty, cheesy goodness.
- Add Extra Veggies: Throw in mushrooms, zucchini, or jalapeños for added flavor and nutrition.
- Herb Lovers: Finish the dish with fresh herbs like parsley or chives for a pop of color and brightness.
Tips for Success:
- Choose the Right Potatoes: Yukon gold or red potatoes are ideal for slow cooking since they hold their shape well. Russet potatoes are fine too but may become a bit softer.
- Adjust Cooking Times: Depending on your slow cooker’s size and model, cooking times may vary slightly. Check the potatoes for doneness after the minimum cooking time to avoid overcooking.
- Crispy Finish: For extra crispy potatoes, you can transfer them to a baking sheet and broil them for a few minutes at the end of cooking.
Perfect for Holidays or Any Day
These Crockpot Breakfast Potatoes are the ultimate side dish for any breakfast or brunch. Pair them with quiche, frittatas, or a holiday ham. They’re also great on their own, topped with sour cream or ketchup for a simple and delicious breakfast. Whether you’re hosting a party or just enjoying a slow morning with family, these potatoes make the perfect addition to any meal.
Final Thoughts
No holiday breakfast is complete without some form of potato, and these Crockpot Breakfast Potatoes make life easy, delicious, and stress-free. With minimal effort and maximum flavor, they’re perfect for feeding a crowd without being tied to the kitchen. Whether your Easter plans are set or you’re still finalizing the menu, these potatoes will make your gathering even more special. Enjoy!
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The above recipe draws inspiration from the renowned culinary experts, Sally, Chris and Lindsay.
Ingredients
Crisp, tender potatoes with peppers and onions made EASY in the slow cooker. Perfect for holidays and always a family favorite!
Total:4hours 15minutes
- 3 pounds red baby potatoes quartered (cut pieces in half again if very large; they should be a rough 1- to 1 1/2-inch dice)
- 1 green bell pepper seeded and 1/2-inch diced
- 1 red bell pepper seeded and 1/2-inch diced
- ½ medium yellow onion finely diced (about 1/2 cup)
- 3 cloves garlic minced
- 2 teaspoons seasoned salt
- 2 teaspoons smoked paprika
- 2 tablespoons unsalted butter diced
- 2 tablespoons extra-virgin olive oil
- Kosher salt and black pepper
Instructions
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Coat the bottom of a 5-quart or larger slow cooker with nonstick spray. Add the potatoes, green bell pepper, red bell pepper, onion, garlic, seasoned salt, paprika, and butter. Drizzle the olive oil over the top, then stir to combine.
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Cover and cook on high for 2 1/2 to 3 hours or on low for 4 to 5 hours, until the potatoes are fork tender. The cooking time will vary based upon your slow cooker and the size of your potatoes, so check them a bit early to ensure they do not overcook.
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Stir, then add additional salt and/or pepper to taste. Enjoy hot.