Crockpot Breakfast Potatoes

A plate of seasoned, diced breakfast potatoes mixed with red and green bell peppers and onions, garnished with cilantro, sits next to two browned sausage patties. A fork rests on the plate, with a checkered napkin beside it and a portion of a crockpot visible in the background.

5 from 6 votes

These Crockpot Breakfast Potatoes make the best side dish to your breakfast recipes or brunch recipes. Tasty, delicious and easy to make!

Prep Time20

Cook Time7

Total Time7 20

Course: Breakfast

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $5.05, $0.84 per Serving

Ingredients

2 pounds russet potatoes peeled and diced into 1/2-inch cubes
1 large red bell pepper diced
1 large green bell pepper diced
1 medium onion diced
3 cloves garlic minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
¼ cup chicken broth

Instructions

Grease the inside of the crockpot with cooking spray or a light coating of oil.
In a large bowl, mix together diced potatoes, bell peppers, onion, and garlic.
In a small bowl, whisk together olive oil, paprika, thyme, salt, and pepper.
Pour the seasoned oil mixture over the vegetables and toss to coat evenly.
Transfer the vegetable mixture to the crockpot.
Pour the broth over the vegetables.
Cover and cook on LOW for 7-8 hours overnight.
In the morning, stir the potatoes gently. If desired, you can crisp them up by transferring to a baking sheet and broiling for 3-5 minutes.

Notes

The small amount of broth will help prevent sticking without making the potatoes too soggy. Adjust slightly if needed based on your crockpot's tendency to retain moisture.

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition