Crockpot Breakfast Potatoes

I’m still of the blessed age where a last-minute potluck dish such as these easy Crockpot Breakfast Potatoes and bottle of Prosecco can gain me admission to any family gathering. Hence, when I called Ben’s mom yesterday to see what “the family” was doing for Easter and she informed me that no plan had been set, I became a little panicky. Did I need to come up with an actual holiday plan of my own?

Crockpot Breakfast Potatoes – Crisp, tender potatoes made EASY in the slow cooker. Perfect for holidays and busy mornings. Families love this simple, delicious recipe! Add cheese or bacon, or keep it classic without. You’ll never make homefries the same way again! {gluten free} Recipe at | @wellplated

Like my family, Ben’s extended family usually makes a big, delicious to-do of holiday meals, but the past few weeks have been so frantic (surgeries, illnesses) that the fact that Easter is this very Sunday has just now registered. We may end up getting the larger family together last minute, or Ben and I may just go out to brunch with his parents. In either case, I’ll be with people I love, eating good food. Holiday essentials: ✔️

If we do get together last minute, I know exactly what I am bringing: these easy Crockpot Breakfast Potatoes. They take less than 15 minutes to prep and are designed to feed (and to please) a crowd, and the slow cooker makes them ideal for serving and for easy transport too.

Easy Crockpot Breakfast Potatoes – Crispy, tender potatoes with peppers, and onions. A better way to make home fries! Recipe at | @wellplated

I’ve been a fan of making potatoes in the slow cooker since I first made these Crock Pot Baked Potatoes, and these easy breakfast potatoes might be even better. Essentially a slow cooker version of home fries, these Crockpot Breakfast Potatoes have all the necessary components of classic breakfast potatoes—the crispy outside and creamy inside, the peppers and onions, the all-American salty somethin’ somethin’ that makes breakfast potatoes addictive—but I love them most for what they lack: the need to stand at the stove and babysit.

Rather than hover over a hot, oily skillet and stress over whether or not the breakfast potatoes are going to burn on the outside before they cook on the inside, this crockpot breakfast potato method allows you the freedom to put the whole shebang into your slow cooker and walk away.

After a few hours, these Crockpot Breakfast Potatoes will be perfectly tender and creamy, no stirring required. You can enjoy them hot right out of the slow cooker as a side or top them with a fried egg to turn them into a hash, which is how I ate them for lunch.

I haven’t yet tried transforming the recipe into cheesy breakfast potatoes via a shower of shredded cheese sprinkled over the top at end of the cooking time, but I can’t imagine that little twist being anything short of delicious.

Healthy breakfast potatoes, made EASY in the crockpot. No more standing at the stove and flipping! The slow cooker does the work. Crispy, tender, and perfect for holidays, families, and busy mornings. Recipe at | @wellplated

These Crockpot Breakfast Potatoes are especially effective if you are hosting a party, because the slow cooker completely frees up your stove and oven, and guests can help themselves throughout the day. If you are a guest, it’s also a considerate recipe, because your host won’t need to do anything but clear a little counter space.

For those looking to stick to a diet, this recipe reasonably qualifies as healthy breakfast potatoes. If you want to make them ultra decadent, you can slip in an extra tablespoon or two of butter. If you’d prefer the recipe be vegan or dairy free, you can replace the butter with the same amount of olive oil.

Crockpot Breakfast Potatoes – No more standing at the stove and flipping! These EASY breakfast potatoes are done in the slow cooker. Crispy, tender, and perfect for holidays or busy mornings. {gluten free} Recipe at | @wellplated

What’s on your Easter menu? Has everything been set for weeks? Or are you still looking for new ideas? I’d love to hear about your celebrations, including celebrations involving staying home all day in your PJs!

Tools I used to make this recipe:

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Crockpot Breakfast Potatoes

Crisp, tender potatoes with peppers and onions made EASY in the slow cooker. Perfect for holidays and always a family favorite!

Yield: 6–8 servings (about 10 cups)

Prep Time: 15 minutes

Cook Time: 3 hours (on high); 4 hours, 30 minutes (on low)

Total Time: 3 hours, 15 minutes (on high); 4 hours, 45 minutes (on low)


  • 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
  • 1/2 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


  1. 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.
  2. 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.
  3. Stir, then add additional salt and/or pepper to taste. Enjoy hot.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 8)

  • Amount Per Serving:
  • Calories: 192 Calories
  • Total Fat: 6g
  • Saturated Fat: 2g
  • Cholesterol: 8mg
  • Sodium: 381mg
  • Carbohydrates: 32g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 4g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. These potatoes are the epitome of the perfect brunch recipe!  Easy to make in the crock pot, delish, and totally crowd-pleasing!  I don’t think I ever met anyone who doesn’t like breakfast potatoes :)

  2. Excuse me while I immediately run home and start these for tomorrow morning! In all honesty though, I can’t think of anything better to wake up to. I will be trying these ASAP!

  3. Sounds DELISH! It’s potatoes so it starts out delicious anyways, but great flavors here!

  4. Shawnna Griffin Reply

    hey girl- these look so good! We still don’t have any plans. But of course go to church is on the list for Sunday. I’m going to dye some eggs for the kids church!

  5. I was doing roasted fingerlings for Easter dinner but plans have now changed! Thank you!

  6. Can you recommend a substitute for the peppers? The recipe looks awesome, but I’m allergic to peppers. 

  7. I have made something similar….not it the crock pot mind you, so thanks for that info!!! But I want to suggest….try adding DILL….and lots of it (we love dill)…it adds such a wonderful “earthy” component to the flavoring :-) And while we’re at it, if you haven’t already…..roasted cauliflower with seasoned salt & dill….AH-MAZE-ING!! Thanks for all the inspiration! :-)

  8.  Hi Erin, when you say that these are “crisp” what do you mean by that? Do they have a little bit of a crust on them, as if they were oven baked? Or do they have a texture that’s more like boiled potatoes?

    • Hi Laura, I find that they have a pleasant texture overall and are nice and creamy on the inside and very lightly crisp on the outside, but they are not as crispy as you would get on the stove or oven. If super duper crispness is important, I’d suggest using the stove or oven instead. In this case, the ease of the crockpot was worth a less crisp outside to me, but the end result is up to you!

  9. Sounds great but I can’t eat bell peppers can you suggest any replacements.


  10. Saralee Czajkowski Reply

    This is the potato recipe I used for Easter! I used coconut butter instead of regular butter, making it completely Vegan for 1 person of our company. The whole gang gobbled these up! Another winner Erin!

    Rating: 5
  11. These were a hit at Easter brunch. Easy and delicious. Another great recipe. Thank you!!

    Rating: 5
    • Thanks so much for taking the time to leave this great review, Kristi! I’m glad to hear the recipe was a hit!

  12. Hello Erin!

    Thank you so much for sharing this awesome recipe. Do you know how much potatoes I can fit in an 8-quart slow cooker?

    • Hi Kimmie, you should be able to fit a couple more potatoes if you’re scaling up to an 8-quart slow cooker. Keep in mind that when scaling the recipe up, the cook time may vary from the times listed here. I hope you love the potatoes!

  13. Hello Erin,

    These are absolutely great. Made them this morning with brunch.

    Thanks for the great recipe.

  14. Hi Erin, thank you for sharing! Any chance these can be made overnight for an earlier breakfast, or would keeping them on “warm” for those extra ~3 hours overcook them?

    • Hi Toni! I hate to be the bearer or bad news, but your potatoes are likely to overcook. If you don’t mind them on the softer side, you can go for it for the sake of convenience, but they won’t be as crispy. If you do try the recipe, I hope you enjoy it!

  15. Hi Erin.

    I need to bring a breakfast dish for a bridal shower next week, and I need to feed 25 people, can I just double + on the ingredients?

    Thank you!

    • Hi Anna, the recipe can certainly be doubled! Depending on the size of your slow cooker, however, you may need to borrow a second slow cooker if there are too many potatoes to fit in just one. The cooking time may also be longer if you increase the amount of potatoes. I hope that helps!

  16. hi there, will sweet paprika work as well or do we need to use smoked? Iam not a huge fan of smoky flavors
    thanks, Alyssa

  17. Veronique Barnes Reply

    I made these yesterday morning!!! They were super easy and super tasty! Getting these bad boys into the crockpot allowed me the time to prep items and not crowd my oven or stove. Once they finished cooking I did place them on a cookie sheet to keep them warm in the already warm oven so I can put away my crockpot before guests arrived. I finished off the tiny bit of leftovers this morning! Thanks, Erin! :)

    Rating: 5
  18. Looks great! I usually add fresh rosemary & thyme to my breakfast potatoes when I make them on the stove- if I added those here when should I add them? Thanks!

    • Hi Mandy, you could try putting some of the fresh herbs in with the potatoes at the start time and reserve a little bit to sprinkle over the finished potatoes. I haven’t tried it myself, but that’s what I’d try first!

  19. I’m just curious if I could substitute sweet potatoes? If so, would the time in the crockpot change?

    • Hi Anne, if you prefer that flavor profile with the peppers and onions, you definitely can, though the flavor and texture of the final dish will be different. My guess is the baking time would be longer since sweet potatoes usually take longer than red potatoes to cook, but it would be an experiment. I’d love to hear how it goes if you try it!

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