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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

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.

breakfast potatoes in a slow cooker

What Makes Crockpot Breakfast Potatoes So Special?

I’ve been a fan of making potatoes in the slow cooker since I first made these Crock Pot Baked Potatoes, and these overnight crockpot 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:

But the thing I love the most about the overnight breakfast potatoes is 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.

individual dishes of healthy brunch potatoes

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.

Aside of the nearly obligatory baked ham, breakfast potatoes are perfection served with quiche or a frittata.

How to Customize the Crockpot Breakfast Potatoes Recipe

  • Decadent Crockpot Breakfast Potatoes. For those looking to stick to a diet, this recipe reasonably qualifies as healthy breakfast potatoes, but if you want to make them ultra decadent, you can slip in an extra tablespoon or two of butter.
  • To Make Vegan + Dairy Free. If you’d prefer the recipe be vegan or dairy free, you can replace the butter with the same amount of olive oil.
  • Cheesy Crockpot Breakfast Potatoes. 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.

slow cooker full of tender breakfast potatoes

Tools Used to Make This Recipe

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!

Crockpot Breakfast Potatoes

4.55 from 198 votes
Crisp, tender potatoes with peppers and onions made EASY in the slow cooker. Perfect for holidays and always a family favorite!

Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes

Servings: 8 servings (about 10 cups)

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • Stir, then add additional salt and/or pepper to taste. Enjoy hot.

Nutrition

Serving: 1(of 8)Calories: 192kcalCarbohydrates: 32gProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 8mgFiber: 3gSugar: 2g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Recipe Rating




166 Comments

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  1. Followed and read everything but still come out with so much liquid. Not sure what magic you have up your sleeve to have them finished in the crockpot “crisp”. They were absolutely tasty and headache free though. So I guess a win.3 stars

    1. I am sorry to hear you had this experience! What kind of potato did you use? Regardless, I know it is disappointing to try a new recipe and not have it come out, so I wish you would have loved it. I hope you were able to enjoy them in the end. They will not be 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!

        1. Hi Tracey, I’ve not tested this in the oven. If you decide to experiment, let me know how it goes!

          1. Question please: I’d like to double the recipe. If I omit both the peppers and onion, should I reduce some of the seasonings? Also, since I’ll be cooking 6 pounds of red potatoes, should I increase the cooking time? I’m hoping to name it this Sunday 5/14/23. Thank you! – Charity Silva

          2. Hi Charity! I wouldn’t reduce the seasoning. And you would likely need to increase the time with that amount of potatoes. Hope you enjoy it!

      1. I drained them and put them on a sheet pan under the broiler until they were desired crispness, just like 4-5 minutes. Everyone raved on them. They were very tasty

    1. Hi Linda. I’ve only tested the recipe as written so I am not sure. If you decide to experiment, let me know how it goes!

    1. I’m sorry you’ve did not enjoy the recipe, Linda. I (and many other readers) have made this recipe with success, so I wish it would of been a success for you. I know it’s disappointing to have a recipe not come through for you, so I really wish you would’ve enjoyed it.

    1. Hi Ashley, I’ve only tested the recipe as written so it would be hard to say. If you decide to experiment, let me know how it goes!

  2. I made these last year for our Christmas breakfast so am thrilled that I can share these great potatoes again. But we do have our breakfast at 10:00 a.m. so I didn’t really enjoy waking up so early to get everything chopped to be able to get it cooked for 3 hours on high (which I do a little longer since I use more than 3 pounds of potatoes). Can I make the night before and keep refrigerated in the crockpot?5 stars

    1. Hi Terri! I think the best idea might be to make them the day before, then reheat them in the morning in the oven. From there, you can transfer them to the slow cooker to keep them warm if needed. I hope you enjoy the recipe!

  3. Not sure where the confusion is coming from. The recipe says crisp not crispy which is two different textures. A pepper is crisp when you bite into it so this makes sense that as long as you cook it properly the potatoes and peppers won’t be mushy but have a crisp texture. That is exactly what we got from this. It was a delicious dish and perfect for my brunch potluck. I added jalapeños and used wood fired smoked seasoning in place of seasoning salt and paprika. There are so many different ways to customize this and still have it come out perfect and easy. Would make again.5 stars

  4. My friend made these for brunch and holy cow they were delicious! She added some sliced sausages too, but the potatoes were the star! Thanks!5 stars

  5. This recipe sounds perfect for my Easter dinner. I just bought yukon gold potatoes. Can I use yukon instead of red potatoes?

    thank you

    1. Hi Kathy! I think yukon might work, I just haven’t tested it myself. If you decide to experiment, I’d love to know how it turns out!

  6. WHEN I FIRST WENT OVER THE RECIPE, I KNEW THE POTATOES WOULD NOT BE CRISPY. I DID USE THE BABY REDS, BUT FIGURED THE PEPPERS WOULD CREATE A LOT OF LIQUID IN THE CROCK POT. EVEN SO… THE POTATOES WERE TOTALLY YUMMY, ONCE I DRAINED OFF THE LIQUID. THEY FREEZE WELL.4 stars

  7. I loved these potatoes…..was a huge hit in my group. However, after 4 hours mine were not done. I cut these smaller for that reason…. WHEN i do again, and I will,I will par boil them for a few min to help the process or do the longer cooking time if it fits my schedule. These flavor was wonderful and tomorrow the remaining will be served with beef.5 stars

  8. Not at all as described. Not at all crispy.
    I had to drain moisture, transfer the hot potatoes to a baking sheet and put them under the broiler to get rid of the some of the moisture.
    Followed your recipe exactly.
    Never have responded like this, but this is ridiculous.

    1. I’m sorry to hear you had trouble with the recipe, Jean. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too. It’s really hard for me to know what went wrong without being in the kitchen with you.

  9. I am confused. Several times in the article it says ‘overnight breakfast potatoes’, but the recipe says cook for four hours in the crockpot. ??

    1. Greg, I’m sorry for the confusion, the recipe is correct. If you wanted, you could prep them the night before, refrigerate the crockpot insert, then pop it into the slow cooker in the morning.

  10. I’m making these this morning. It’s 6AM on Christmas Eve and just now have them in the crock. We’re having brunch. I have some of our hometown German sausage cooked up and am going to try it in there!

  11. The flavor was very good, but nothing I do will make them come out of the crockpot crispy. 🤷🏻‍♀️3 stars

    1. Glad you enjoyed the flavor Lynn! They will not be 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!

    1. I’m sorry to hear that, Laura. Anything in particular that was horrible? Potatoes are normally really easy to make in the slow cooker.

  12. Sounds like you’re working on a new cookbook. I just wanted to know more, like when it’s coming out, is it a particular type of cookbook, etc. I’m really excited because I make so many of your recipes and love them all!

    1. Hi Bunny! Yes! Cookbook #2 will be out Fall 2024. We’ll keep our readers updated through emails and on social media when pre-orders open. THANK YOU!

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