Breakfast Smashed Potatoes with Chive Sour Cream
Crispy, oven-baked smashed potatoes topped with a dairy-free chive sour cream makes the perfect breakfast or brunch! Serve these hearty and filling seasoned smashed potatoes with fresh bacon, goopy eggs, and a hot cup of coffee.
A few things you may have come to learn about me over the years include:
- my dairy-free lifestyle
- a deep love for all breakfast foods
- my collection of beautiful cookbooks
All three of these loves merged into one while thumbing through Elizabeth’s cookbook Everyday Entertaining. Her recipe for Crispy Smashed Red Potatoes spoke to my soul. As someone who doesn’t typically “do” potatoes, these oven roasted potatoes piqued my interest.
Crispy, like fries or wedges, seasoned to perfection and simply addictive these smashed red potatoes became a weeknight staple.
One night we took these smashed potatoes to new heights by swapping out the seasoning with something closer to my breakfast potatoes, topped them with fresh cooked bacon, and drizzled them with a dairy-free chive sour cream sauce. The rest you can say was history.
Why We Love these Crispy Smashed Potatoes
Some of the main reasons we love making these crispy oven-baked smashed potatoes include:
- Easy to make– As simple as boil, smash, season and bake, these delicious breakfast smashed potatoes are the perfect weekend breakfast recipe.
- Filling– These potatoes will keep you full well into your next meal.
- Versatile– Swap spices, toppings, and more! These smashed potatoes satisfy everyone!
- Great for a crowd– This loaded sheet pan recipe makes the perfect side for your next weekend brunch!
How to Make Breakfast Smashed Potatoes
Ingredients You’ll Need
- Red or Yukon Potatoes– Small potatoes are perfect for this recipe. The larger the potato, the longer it will take to boil them before baking.
- Olive Oil- For coating the potatoes before roasting.
- Garlic– Fresh, microplaned garlic works wonderfully.
- Spices- A blend of salt, pepper, garlic powder, paprika, and oregano season the smashed potatoes
- Bacon- Personally I love using thick-cut bacon in this recipe, but feel free to pick your favorite bacon (or skip it entirely if you want to keep it meatless).
- Chive Sour Cream– Made with a dairy-free sour cream, vinegar, onion powder, garlic powder, salt, and fresh chive.
Step-by-Step Directions
- Prepare for baking: Preheat the oven to 450°F and line a half-sheet pan with parchment paper.
- Prep potatoes: Wash and scrub the potatoes then place into a large pot. Fill the pot halfway with water to cover the potatoes.
- Boil potatoes: Heat over medium-high and bring to a boil. Once boiling, reduce the hear and simmer 15 minutes, or until fork tender. (This time will vary based on the size of the potato)
- Cook bacon: While the potatoes boil, fry 6 strips of bacon until just crisp, and set to the side. Chop into bits for garnishing the potatoes at the end.
- Make olive oil coating: In a small bowl mix together olive oil, garlic, salt, pepper, onion powder, paprika, and oregano. Set aside.
- Drain and smash: When the potatoes are cooked through, drain and remove from the pot. Place them on the lined baking sheet and smash with the base of a pint glass or glass cup.
- Top with olive oil mixture: Brush the olive oil mixture over the potatoes to evenly coat them.
- Bake for 15 minutes.
- Make chive sour cream: While the potatoes bake, make the sour cream chive topping by mixing vegan sour cream, vinegar, onion powder, garlic powder, salt, and chive. Set the mixture aside until you are ready to serve.
- Garnish: Remove the smashed potatoes from the oven and sprinkle with bacon and chive.
- Serve with eggs, dollops of the sour cream chive mixture and as much bacon as you could possibly want.
Helpful Kitchen Tools
Here are a few kitchen tools I find helpful for making this easy smashed potatoes recipe.
- Brush– Best for brushing the olive oil mixture over the smashed potatoes. It’s also great because it can easily be popped into the dishwasher to clean.
- Half sheet pan– This is without a doubt one of my most frequently used pans in the kitchen.
- Microplane– Honestly I use this microplane for all of the garlic in my life. I grate the garlic over the microplane to make a paste like texture that allows the garlic to mix easily into everything.
Serving Suggestions for Breakfast Smashed Potatoes
I believe there is truly no wrong way to serve up these smashed potatoes. They are the perfect side to any
- Bacon
- Eggs
- Sausage
- Avocado
- Chive
- Green Onion
- Parsley
- etc.
Smashed Potatoes FAQs
What is the difference between smashed potatoes and mashed potatoes?
Smashed potatoes are boiled and then pressed into a flat disk while mashed potatoes are boiled and then whipped into a fluffy and creamy side.
What are the best potatoes for smashed potatoes?
For these crispy oven-baked smashed potatoes I would recommend using small red potatoes or other varieties of petit potatoes.
Tips for Making in Advance and Storing
- Boil potatoes the day before– This will help you cut down on cook time the day you plan to serve them.
- Fry the bacon in advance and reheat when you assemble the smashed potatoes.
- Refrigerate-Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days after cooking.
- Reheat– You can easily reheat these smashed potatoes in the:
- Microwave- 30 second intervals (but they won’t be as crispy)
- Oven- at 350°F for about 10 minutes
- Air Fryer- on reheat at 350°F for about 6 minutes
More Savory Breakfast Recipes
If you tried this easy breakfast smashed potatoes recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Breakfast Smashed Potatoes with Chive Sour Cream
Oven baked, breakfast smashed potatoes topped with bacon and chive sour cream is the brunch side dish you need this spring!
Ingredients
Smashed Potatoes
- 20-30 small Red Potatoes
- ¼ cup Olive Oil
- 3 cloves Garlic
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- ½ teaspoon Onion Powder
- ¼ teaspoon Paprika
- ½ teaspoon Oregano
- 6 strips Bacon cooked
Chive Sour Cream
- ⅓ cup Sour Cream dairy-free
- ½ Tablespoon Vinegar
- 1 teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Salt
- 1-2 Tablespoon Chive fresh, chopped
Instructions
Breakfast Smashed Potatoes
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Preheat the oven to 450°F and line a half-sheet pan with parchment paper.
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Wash and scrub 20-30 small potatoes then place into a large pot. Fill the pot halfway with water to cover the potatoes. Heat over medium-high and bring to a boil.
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Once boiling, reduce the heat and simmer 15 minutes, or until fork tender. (This time will vary based on the size of the potato)
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While the potatoes boil, fry 6 strips of bacon until just crisp, and set to the side. Chop into bits for garnishing the potatoes at the end.
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In a small bowl mix together ¼ cup olive oil, 3 cloves garlic, 1 teaspoon salt, ¼ teaspoon pepper, ½ teaspoon onion powder, ¼ teaspoon paprika, and ½ teaspoon oregano. Set aside.
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When the potatoes are cooked through, drain and remove from the pot.
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Place them on the lined baking sheet and smash with the base of a pint glass or glass cup.
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Brush the olive oil mixture over the potatoes to evenly coat them. Bake for 15 minutes.
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While the potatoes bake, make the sour cream chive topping by mixing ⅓ cup vegan sour cream, ½ teaspoon vinegar, 1 teaspoon onion powder, ¼ teaspoon garlic powder, ⅛ teaspoon salt, and 2 Tablespoons chive. Set the mixture aside until you are ready to serve.
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Remove the smashed potatoes from the oven and sprinkle with bacon and chive.
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Serve with eggs, dollops of the sour cream chive mixture and as much bacon as you could possibly want.
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