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

Crockpot Breakfast Potatoes

4.24 from 17 votes
Crisp, tender potatoes with peppers and onions made EASY in the slow cooker. Perfect for holidays and always a family favorite!

Prep: 15 mins
Cook: 4 hrs
Total: 4 hrs 15 mins

Servings: 8 servings (about 10 cups)


  • 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


  • 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.


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

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. I made these exactly as directed, 3-4 hours on high, and they had a lot of “juice” at the bottom and weren’t crisp whatsoever. BUT, they were still delicious. 4 stars because the blog states they’d be crisp. Definitely would be awesome if baked! I would make these again.4 stars

  2. I just made and ate these and they are very good! I cooked them on High in my CrockPot. The potatoes were tender. There was no extra liquid as some have had, and there was no crispiness at all. The green pepper was a little overpowering (maybe I had a strong flavored one) so I will use a bit less next time.
    If I want crispiness I could throw them on my cast iron skillet to brown a bit, but as is they are still wonderful. I had some bites then threw on a little grated medium sharp cheddar cheese and that was also delicious. So either way!
    Will make again for sure.4 stars

  3. We made these for a breakfast potluck in our neighborhood and they turned out delicious! They were such a hit with my family that I’ve made them at least once every two weeks. My kids won’t eat green peppers, so I swapped them for a mix of red and yellow. 5 stars

  4. We love breakfast potatoes but for some reason I have never thought to put them in the crock pot! Brilliant idea!! So excited to give them a try, maybe on our breakfast for dinner night! Yum!!

  5. Could these be made the evening before and just re-heated day of and still have good flavor? Our breakfast potluck starts early so not enough time to let them cook the morning of. 

    1. Hi Chrissy! You can certainly make them the day before and reheat them the morning of your potluck. I hope you enjoy the recipe!

  6. I haven’t made these yet but they sound delicious! Do you think I would be able to make them overnight cooked on low? Or would it be better to make them the day before and reheat?

    1. Hi Emily! 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!

  7. This was a great recipe! I put this together before leaving for church yesterday morning, and then it was ready for a brunch with friends when we got home. So nice to have a convenient, naturally gluten-free, naturally vegetarian breakfast option that requires minimal effort! Yummy, great crowd pleaser.5 stars

  8. Look delicious, just curious if they become dry without any liquid 

    1. Hi Shirleen! I (and many readers) have made these potatoes with success, and they do not become overly dry. I hope you enjoy the recipe if you try it!

    1. Hi Karen! This recipe will yield about 6 to 8 servings. I hope you enjoy it if you try it!

  9. I’m looking forward to trying these! love me some breakfast potatoes. I do have a question. Do you find it best with the red potatoes or will any potatoes do?

    1. Hi Jocelyn! You can use another potato but note that the texture will be different than if you use red. I hope you enjoy the recipe!

  10. The flavor was there, but the veggies products so much water, that they never got crispy. I had to ladle out the potatoes and crisp them in the oven.2 stars

    1. Kelly, 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.

    1. Hi Sandra! I garnished my potatoes with fresh herbs, but they’re not part of the recipe. You could certainly add some to your potatoes too if you’d like!

  11. I do a lot of slow cooking, so didn’t know how it could be crispy, but I had hopes! Unfortunately, it wasn’t crispy at all. I used less than one pepper, but the base of the cooker was full of liquid. My husband and son liked it. ;)1 star

    1. Hi Andi! 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.

Load More Comments