Copycat IHOP Breakfast Potatoes Recipe

Get a healthy dose of carbs in the morning by making this crispy breakfast potatoes from IHOP copycat recipe! IHOP is home to world-famous pancakes and a variety of American breakfasts. And their side dishes like these breakfast potatoes are undeniably a crowd favorite too. 

So what’s the secret of IHOP’s crispy breakfast potatoes? It’s actually all in the seasoning. The majority of the spices are pantry staples like garlic powder and onion powder. Dehydrated bell peppers are uncommon, but are added for a slightly sweet and tangy flavor just like IHOP’s. And for a kick of heat to round out the flavors, we added in some cayenne pepper and paprika. 

How To Make Copycat IHOP Breakfast Potatoes

Now the main ingredient and the star of the recipe is none other than the potatoes. We recommend using russet or Yukon gold potatoes for these fried crispy fried breakfast potatoes. They have high starch content and will add a slightly buttery flavor to your dish.

Our IHOP-inspired breakfast potatoes are coated with bread crumbs, then deep-fried for a perfectly crispy and golden brown outside. Not only is it scrumptiously filling, but it’s vegan too!  Serve this as a side dish with IHOP french toast for a sweet-savory breakfast meal. 

Copycat IHOP Breakfast Potatoes Recipe

How To Make Copycat IHOP Breakfast Potatoes

Whip up a filling vegan breakfast side with these easy crispy breakfast potatoes from IHOP! The well-seasoned potatoes are crispy on the outside, and soft on the inside.

Prep: 20 mins
Cook: 15 mins
Total: 35 mins


  • 3 russet potatoes, large, peeled, and cubed
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter, melted
  • ¼ tsp paprika
  • 1 tbsp bell pepper, dehydrated or dried, crushed
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 tsp chili powder, to taste
  • breadcrumbs, fine, as needed
  • vegetable oil, for deep frying


  1. Arrange the potatoes on a microwave-safe plate. Microwave for about 4 minutes on High until just tender. Let it cool to room temperature.
  2. Add the unsalted butter and olive oil to a bowl, then mix to combine. Pour the potatoes in, then toss them with paprika, dehydrated bell pepper, cayenne pepper, garlic powder, and onion powder.
  3. Remove from the oil mixture and toss into the bread crumbs in another bowl, just enough to coat.
  4. Heat the vegetable oil to 325 degrees F, then deep fry the potatoes until crispy and golden. Drain on paper towels before serving.
  5. Serve warm with your favorite breakfast staples like bacon, eggs, and sausages, and enjoy!

Recipe Notes

  • If you’re unable to find dehydrated or dried bell peppers, you can replace them with chopped red bell peppers.


  • Sugar: 2g
  • :
  • Calcium: 49mg
  • Calories: 432kcal
  • Carbohydrates: 59g
  • Cholesterol: 15mg
  • Fat: 20g
  • Fiber: 5g
  • Iron: 3mg
  • Monounsaturated Fat: 12g
  • Polyunsaturated Fat: 2g
  • Potassium: 1370mg
  • Protein: 7g
  • Saturated Fat: 6g
  • Sodium: 34mg
  • Trans Fat: 1g
  • Vitamin A: 640IU
  • Vitamin C: 25mg
Nutrition Disclaimer
Mashed Potato


Ditch the typical fried breakfast potatoes and make IHOP’s crispy breakfast potatoes instead! This no-fuss recipe makes a wonderful serving of savory and tender potatoes. They’re well-seasoned enough to complement any of your favorite breakfast meals. These crispy breakfast potatoes inspired from IHOP are best enjoyed with sunny-side-up eggs or a stack of pancakes.
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