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?
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.
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:
- crispy outside and creamy inside
- peppers and onions
- the all-American salty somethin’ somethin’ that makes breakfast potatoes addictive
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.
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.
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
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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
- ½ 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
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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 :)
I don’t think I’ve met anyone who doesn’t like breakfast potatoes either! Thanks Bethany!
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!
Thank you, Deb! I hope you enjoy them! I’d love to know how they turn out.
Sounds DELISH! It’s potatoes so it starts out delicious anyways, but great flavors here!
Thanks so much, Amy!
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!
Thanks, Shawnna! Dyeing eggs is a classic activity!
I was doing roasted fingerlings for Easter dinner but plans have now changed! Thank you!
Kimberlee, I hope you love these!
Can you recommend a substitute for the peppers? The recipe looks awesome, but I’m allergic to peppers.
Hi Taps, you can just omit the bell pepper. I hope you enjoy the potatoes!
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!
I am all for a punch of color too! That’s parsley. Green onions, chives, or even basil would all be yummy too!
Thanks! I’ll let you know how they turn out.
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! :-)
Michelle, thanks for the dill tip! It sounds delicious!
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!
Sounds great but I can’t eat bell peppers can you suggest any replacements.
Thanks
Hi Cate! You can simply omit them. I hope you love the recipe!
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!
I’m so glad you enjoyed these potatoes, Saralee. Thanks for sharing your tweaks and feedback!
These were a hit at Easter brunch. Easy and delicious. Another great recipe. Thank you!!
Thanks so much for taking the time to leave this great review, Kristi! I’m glad to hear the recipe was a hit!
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!
Hello Erin,
These are absolutely great. Made them this morning with brunch.
Thanks for the great recipe.
Thanks so much for leaving this great review, Regina! I’m so glad to hear you enjoyed the potatoes.
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!
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!
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
Hi Alyssa, you can use sweet paprika if you prefer! I hope you enjoy the potatoes.
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! :)
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!
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!
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!
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!
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!
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!
Hi Meghan! I used parsley for a little color. It would be delicious with chives or green onions too!
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.
Happy Easter Cathie! I hope you all love these!
Can you double this recipe and keep the same cook time?
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!
These were very good but mine had a lot of liquid in the bottom, so they never really “crisped”
Joan, I’m glad you enjoyed the potatoes! Thanks so much for giving them a try and taking the time to review.
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!
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!
Making these for Mom’s Birthday Brunch
What works better, Cooking them on high or low?
Sue, I usually cook them on high but you can do either!
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?
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 :)
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!!
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!
Omg you’re a gosh darn genius.
:) Hope you love the recipe Kevin!
I’ll let you know!!
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!
Julie, I hope you all enjoy it!!
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!!!
Julie YAY!!! Thanks so much for trying the recipe and taking time to leave this fabulous review!
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 ?
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.
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 you
Sue, I am so SO pleased to hear this!! Thank you for the glowing review too! It means a lot!
How much salt and pepper do you use in the beginning? I am also thinking of adding crumbled up bacon. Any suggestions on that?
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.
can you substitute with russet potatoes?
Hi Karla, you can use another potato but note that the texture will be different than if you used red. I hope you enjoy!
U call for butter. When do u use it?
Hi Lisa! It goes in in step 1 with the rest of the ingredients. I hope you enjoy the recipe!
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
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!
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.
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!
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!
Mike, some liquid is OK! You can always drain at the end. I hope you enjoyed them!
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 !
Hooray! I’m glad it’s a winner, Chelsey. Thanks for taking the time to report back!
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.
I’m so happy to hear that you enjoyed these potatoes, Jillian! Thank you for taking the time to share this review!
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.
I’m so happy you enjoyed this dish, Pearl! Thank you for taking the time to share this kind review!
Making them again now for a brunch today! Love them.
I’m SO happy to hear that, Pearl!
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.
Thank you for taking the time to share this kind review, Jessica! I’m so happy this recipe was a hit!
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!!
Thank you for sharing this kind comment, Breeta! I hope you love the recipe!
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.
Hi Chrissy! You can certainly make them the day before and reheat them the morning of your potluck. I hope you enjoy the recipe!
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?
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!
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.
Thank you for sharing this kind review, JoAnna! I’m so happy you enjoyed this dish!
Look delicious, just curious if they become dry without any liquid
ingredients?
Thanks
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!
How many will 3 pds feed?
Hi Karen! This recipe will yield about 6 to 8 servings. I hope you enjoy it if you try it!
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?
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!
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.
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.
What are the green flakes on top? Nothing like that mentioned in the recipe
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!
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. ;)
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.
I want to prepare these the night before and just pop them in the crockpot the next morning. Will it turn out ok if I dice the potatoes and veggies the night before, and refrigerate the crockpot liner with the contents covered overnight? Or how would you suggest an overnight prep?
Hi Aimee! 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!
If you double the recipe 😊how much time on high and low setting? I’m doing this tomorrow!!
Hi Donna! 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!
Can This be doubled and cooked the same amount of time
Hi Jane! 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!
Could I make these the day before & then reheat? If so….how would you reccemnd reheating them?
Hi Kristen! Yes, you can reheat them. Either use the microwave or reheat in the oven at 400 degrees F for 10-15 minutes or until heated through. Hope this helps!
Absolutely delicious!! Didn’t care for all the liquid in the crockpot but the taste of the potatoes was amazing.
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
In what universe do these potatoes cooked in a crock pot come out crispy on the outside?
They are creamy on the inside and very tasty, but definitely not crispy!
Hi Joy! I’m sorry, have you actually made this recipe and didn’t enjoy the outcome or just stating an opinion? I highly recommend trying out the recipe, and if it isn’t your cup of tea there are numerous other recipes to choose from.
Can you add eggs? If so, is cooking time and temperature change?
Hi April! I’ve only tested the recipe as written. If you decide to experiment, let me know how it goes!
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.
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!
How would you modify this to cook in the oven so they are crispy?
Hi Tracey, I’ve not tested this in the oven. If you decide to experiment, let me know how it goes!
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
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!
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
Great idea Dawn! Thanks for the feedback!
Could you use frozen peppers and onions?
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!
Was not enjoyed by a hungry camping group of adults.
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.
Can you make these in the instant pot too?
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!
thanks for sharing
happy your nice day
by Rockbie
Hope you enjoyed them!
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?
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!
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.
Thank you so much Lisa!
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!
Hi Allison! So glad you enjoyed it! Thank you for this kind review!
This recipe sounds perfect for my Easter dinner. I just bought yukon gold potatoes. Can I use yukon instead of red potatoes?
thank you
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!
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.
Glad you enjoyed it Judye!
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.
Hi Vicky! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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.
I am confused. Several times in the article it says ‘overnight breakfast potatoes’, but the recipe says cook for four hours in the crockpot. ??
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.
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!
Hope you loved it Kim!
The flavor was very good, but nothing I do will make them come out of the crockpot crispy. 🤷🏻♀️
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!
This was horrible. I am so disappointed I made these Christmas morning.
I’m sorry to hear that, Laura. Anything in particular that was horrible? Potatoes are normally really easy to make in the slow cooker.
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!
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!
Wonderful, I had crockpot set for 5 hours were done in 4. Huge hit with our group. It’s a keeper just as it is.
Sara
Great to hear, thank you Sara!