Cheesy breakfast potatoes
- Preparation 30 min
- Cooking 45 min
- Servings 15 potatoes
- Freezing Absolutely
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🥔 Crispy, cheesy and always a crowd-pleaser
Some breakfast recipes instantly win everyone over, and these potatoes are definitely one of them. Golden and crispy on the outside, tender on the inside, with just enough cheese to make them irresistible. The kind of bite you place in the center of the table that disappears while the coffee is still brewing.
Perfect for brunch, a weekend breakfast, or even as a side for eggs during the week, these cheesy breakfast potatoes are made with simple ingredients and no fuss. An efficient, comforting recipe you’ll want to make again and again.
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✅ Proper draining
Removing as much moisture as possible from the potatoes is key for a crispy texture.
✅ Panko breadcrumbs
Panko adds crunch without making the potatoes heavy.
✅ Make-ahead
The mixture can be prepared a few hours in advance and kept refrigerated before baking.
✅ Storage
Keeps for up to 3 days in the refrigerator in an airtight container.
✅ Freezing
Freezing is ok, but the texture might be less crispy.
✅ Serving ideas
Serve with eggs, bacon, smoked salmon or a green salad for a complete brunch.
Ingredients
- 3 medium russet potatoes, peeled and grated
- 1 small Spanish onion, grated
- 15 fresh chives, finely chopped
- ½ tsp (2.5 ml) dried oregano
- 1 cup (125 g) shredded mozzarella cheese
- ½ cup (50 g) finely grated Parmesan cheese
- ½ cup (125 ml) panko breadcrumbs
- 4 tbsp (60 ml) olive oil
- Salt and freshly ground pepper
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Preparation
- Preheat the oven to 180 °C (350 °F).
- Place the grated potatoes and onion in several clean kitchen towels and squeeze firmly to remove as much liquid as possible. Repeat if needed, as the drier the potatoes, the crispier they will be.
- Transfer the potatoes and onion to a large bowl. Add the chives, oregano, mozzarella, Parmesan, panko breadcrumbs and olive oil. Season with salt and pepper, then mix well.
- Line a muffin tin with parchment paper liners. Divide the mixture evenly among the compartments and press gently to compact.
- Bake for 40 to 45 minutes, or until the potatoes are golden and crispy on top. Serve hot.
Yellow potatoes also work well, but russet potatoes give the crispiest result.
Mild cheddar, Swiss cheese or a cheese blend all work well.
Yes. Bake smashed at 180 °C, keeping an eye on browning until golden and crisp.
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