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)

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

Join today and start saving your favorite recipes

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

Register

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

Pin0

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




112 Comments

Leave a comment

  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. 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!

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

      1. Thanks!  We’re making it for an Easter brunch side dish.  What herb did you use in the posted photos?  That punch of color looks amazing!

        1. I am all for a punch of color too! That’s parsley. Green onions, chives, or even basil would all be yummy too!

  5. 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! :-)

  6.  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?

    1. 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!

  7. 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!5 stars

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

  8. 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?

    1. 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!

  9. Hello Erin,

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

    Thanks for the great recipe.

    1. Thanks so much for leaving this great review, Regina! I’m so glad to hear you enjoyed the potatoes.

  10. 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?

    1. 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!

  11. 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!

    1. 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!

  12. 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! :)5 stars

    1. I am so happy to hear how much you enjoy this recipe Veronique!! Thanks so much for sharing this wonderful review. It means a lot!

  13. 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!

    1. 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!

    1. 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!

  14. Hi Erin! I’m really excited to try this dish this weekend for a brunch party I’m having! Would it be okay to omit all the peppers and onions? If I’m only expecting 5 guests is their a smaller amount of ingredients you could suggest?

    Thanks!

    1. Hi Darian! You can omit the peppers and onions, though it will take away some flavor from the potatoes (I’d suggest keeping the onions as long as no one has an aversion to them). For 5 guests, I’d probably suggest the full recipe amount, just in case you have some bigger eaters. I hope you enjoy the potatoes!

  15. Hi Erin! I’m sorry if you already answered this. In the picture I see a fresh, green herb sprinkled on the potatoes but I don’t see anything like that mentioned in the recipe. What did you use?
    Thank you!

  16. Erin I just prepped this recipe for tomorrow. I’m excited. I omitted the peppers because there will be children at the Easter brunch and sprinkled a little paprika for color. I will tell you how they went over tomorrow.

    1. Hi Alyson, I haven’t doubled the recipe before, but the cooking time may need to be increased. And depending on the size of your slow cooker, you may need to borrow a second slow cooker if there are too many potatoes to fit in just one. I hope that helps!

  17. These were very good but mine had a lot of liquid in the bottom, so they never really “crisped”4 stars

    1. Joan, I’m glad you enjoyed the potatoes! Thanks so much for giving them a try and taking the time to review.

  18. These look exactly like what I was hoping to find! Have you ever made a bigger batch, say 2-4x this, and put it in an electric roaster? I want to try it next week on the 4th, but I’m not sure of cooking time!

    1. Ann, I have not! To be honest, if you want to double, I’d see if you could find a second slow cooker to borrow. If you put in TOO many, the potatoes might not cook through. I hope you love the recipe!

      1. Thanks! Can’t wait I’m sure they will be amazing! I’ll let you know. Doing a double batch in 2 crockpots 
        Adding fresh chives at the end. Anything else you would recommend?

        1. Sue, that sounds great! If you want to add something else, a handful of shredded cheese (maybe cheddar or pepper jack) couldn’t be bad :)

  19. Hey so I love the simplicity of this recipe but am thinking about adding some protein to it. I’m a vegan so tofu seems to be the best option. How would you advise going about doing this? Thank you!!

    1. Kevin, I’d saute it on the side, then stir it in at the end. A tofu or tempeh based breakfast sausage (the crumbly kind or one cut into pieces and sauted) would be so yummy!

  20. I was looking for an idea to make breakfast potatoes – and found this recipe. I’m catering a small brunch on Monday for a dear friend and his visiting family. Love that I can do this in my crockpot! I’ll be back on Monday to give you my review on how they turned out. Thanks for the recipe!

  21. Erin the breakfast potatoes turned out AWESOME!!! The smell in my home was too much for me to handle. I could have bottled that up and made a candle it smelled that good. LOL The family I took all this food to loved everything but raved about the potatoes. I’ll definitely use this recipe again. Thank you!!!5 stars

  22. Hi those look delicious ! We are having an 8 am breakfast at my work. I would love to bring these but how would you suggest that I time these right, so I can get some shut eye ?

    1. Kim, one idea might be to make them the day before, then reheat them in the morning in the oven before you head to work. From there, you can transfer them to the slow cooker to keep them warm.

  23. Made these for my Moms Birthday brunch  Made double batch in 2 Crockpots. Amazing! Everyone loved them! Both Crockpots were empty. Thank you for a great recipe! I highly recommend this to everyone! 
    Didn’t change a thing…. thank you5 stars

  24. How much salt and pepper do you use in the beginning? I am also thinking of adding crumbled up bacon. Any suggestions on that? 

    1. Bacon would be delicious added at the end Jennifer! I wouldn’t do it earlier so that it stays crisp. At the beginning, you add a seasoned salt like Lowry’s. Then at the end, you can sprinkle on some kosher salt and black pepper to taste, either over the whole crock pot or on individual servings. I suggest tasting it, then adding your desired amount, especially since other additions (like bacon) can make the potatoes more salty.

    1. Hi Karla, you can use another potato but note that the texture will be different than if you used red. I hope you enjoy!

  25. Hi I’m having my annual holiday brunch on Friday. I’m definitely adding these to my menu. I would like to prepare them the night before. Can I prepare in the  crockpot and leave in the refrigerator overnight uncooked?  
    Thanks, Val 

    1. Hi Val! I’d actually recommend cooking them ahead and then reheating them in the oven. If you prep them the night before, you’d need to store the cut potato in water to prevent them from turning brown, and then they’d need to drain and dry off before you add them to the crock pot. That might take some extra time. I hope you enjoy the potatoes if you give them a try!

  26. Do they need to be “baby red potatoes”, or can I just use regular red potatoes? I didn’t know if there was a difference.

    1. Hi Jessy, you can use regular red potatoes! They’ll just need to be cut into more pieces than you would smaller baby potatoes. I hope you enjoy!

  27. I have these cooking right now and can’t wait to try them! I’m only an hour or so into it and I see a lot of liquid on the bottom of my crock pot.. should I drain and keep cooking?!? Thanks!4 stars

  28.  As a vegan from a large country southern meat and cheese  eating family, I got tired of only bringing fruit to all the potluck holiday get together‘s! I’m so glad I found this recipe and will continue taking it for every brunch in the future !5 stars

  29. 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

  30. 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

  31. 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

  32. 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!!

  33. 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!

  34. 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!

  35. 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

  36. Look delicious, just curious if they become dry without any liquid 
    ingredients?
    Thanks 

    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!

  37. 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!

  38. 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!

  39. 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.