Breakfast Smashed Potatoes (Crispy & Loaded)

If you have ever tried to make smashed potatoes at home and ended up with something that is either too soft, too dry, or just... fine, this is the fix. These Loaded Breakfast Smashed Potatoes are my tested and tweaked solution to your problem. They are crispy on the outside, fluffy on the inside, and loaded with all the good stuff. Ready in about 30 minutes, they are perfect for mornings, or any time of day.

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These Crispy Smashed Potatoes are exactly what I want with my eggs in the morning, so I tested different types of potatoes, different smashing methods, and even played around with oven placement to make sure you get that deep golden crust every single time. The bottom rack start? That is not an accident.

I also wanted that "loaded baked potato" vibe without making it feel heavy or like an afterthought. So we are layering flavor in stages. Smash first. Then cheese. Then bake until crispy on top and bottom. Then bacon right at the end because, hello... it's breakfast. And sour cream because I love it, okay?

Why you'll love this recipe

• Fast - Microwaving first means you skip boiling a large pot of water, getting potatoes in your mouth within 30 minutes.
• Crispy - Every potato gets golden and crunchy with a fluffy center. We start low to build that crisp base, then move them up top so everything else can get beautifully golden.
• Flexible - Works as a side for breakfast, is great on the dinner table, or even as a bite-sized appetizer.
• Make-ahead friendly - Reheats beautifully without losing texture.
• Crowd-pleaser - Bacon, cheese, potatoes. No notes.

One bite and you will understand why my husband eats these before anything else on his plate.

Ingredients & Substitutions

The photo below shows everything you need to make this potato recipe. It uses simple pantry staples, but will walk you through the key ingredients and how you can swap things if you need to.

• Red potatoes - Best with small potatoes, yukon Golds work great too. If you can only find larger potatoes, I would recommend only putting six potatoes on your baking sheets
• Vegetable oil - You can use olive oil, avocado oil, or even a combo of oil and melted butter.
• Salt and pepper - I prefer flaky sea salt or kosher salt, but if using table salt, use sparingly.
• Parmesan cheese - I prefer to finely shred my own Parmesan, but the kind in the green can works fine. Swap for cheddar, Gruyere, or a blend if you want a stronger melty moment.
• Bacon - Turkey bacon or even a vegetarian bacon alternative works.
• Chives - I live for the spring when my chive plant starts growing again and I can add these to my smashed potatoes. It adds freshness, but you could use scallions or finely chopped shallots in a pinch. Fresh parsley would be a nice touch.
• Sour cream (for serving) - Greek yogurt or creme fraiche are great options.

See recipe card below for a full list of ingredients and measurements.

Variations

Once you get the technique down, you can take this smashed potatoes recipe in a lot of directions.

• Cheesy everything - Add shredded cheddar and a little mozzarella for maximum melt and sprinkle with everything seasoning.
• Southwest style - Top with pepper jack, black beans, and finish with a spoon of salsa.
• Full breakfast - Serve with a jammy hard boiled egg smashed right on top.
• Garlic herb - Sprinkle with garlic powder, rosemary, and thyme before baking.
• Spicy bacon - Drizzle with hot honey or chili crisp with the bacon topping.

Quick Recipe Video

Step-by-Step Instructions

This is a very low stress recipe. Follow along with the process photos and you will be in great shape.

• Prep: Preheat your oven to 425°F and place an oven rack at the very bottom of the oven and one at the very top.

Step 1: Pierce the red potatoes with a small knife and place them into a glass or ceramic bowl. Add 2 tablespoons of water and cover with a plate. Microwave for 6 to 7 minutes until cooked through. 

Step 2: Add vegetable oil to a large sheet pan.

Step 3: Dry the potatoes and place on the pan, cover with a small piece of parchment paper, and smash using the bottom of a glass or the back of a measuring cup.

Step 4: Use a fork to rough up the tops for extra texture.

Step 5: Drizzle or brush with oil, season with salt and pepper, and sprinkle with Parmesan. 

Step 6: Bake on the bottom rack at 425°F for 10 minutes, then move to the top rack and bake another 10 minutes. Broil for 1 to 2 minutes if needed to get them more golden brown. 

Finish: Top with more cheese, bacon, and chives or other soft fresh herbs. Serve warm with seasoned sour cream and watch them disappear immediately.

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