12 Delicious Chive Topped Breakfast Potatoes Recipes

Ready to transform your morning routine with a burst of flavor? Our roundup of 12 Delicious Chive Topped Breakfast Potatoes Recipes is here to inspire your next breakfast masterpiece. Whether you’re craving something crispy, cheesy, or perfectly seasoned, these recipes promise to delight your taste buds and add a little extra joy to your day. Dive in and discover your new favorite way to enjoy breakfast potatoes!

Garlic Herb Roasted Breakfast Potatoes with Chives

Morning, sunshine! Or should I say, morning, potato lovers? Because if you’re not already obsessed with these Garlic Herb Roasted Breakfast Potatoes with Chives, you’re about to be. Perfectly crispy on the outside, fluffy on the inside, and packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• 2 lbs baby potatoes, halved (because who has time to cut them smaller?)
• 3 tbsp extra virgin olive oil (the good stuff, because your potatoes deserve it)
• 4 cloves garlic, minced (more if you’re feeling brave)
• 1 tbsp fresh rosemary, chopped (because dried herbs are so last year)
• 1 tbsp fresh thyme leaves (see above re: dried herbs)
• 1/2 tsp salt (or as I like to call it, flavor fairy dust)
• 1/4 tsp black pepper (for that little kick)
• 2 tbsp fresh chives, chopped (for that pop of color and freshness)

Instructions

1. Preheat your oven to 400°F (because we’re not savages—we preheat).
2. Toss the halved baby potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper in a large bowl. Make sure every potato is coated like it’s going out in style.
3. Spread the potatoes in a single layer on a baking sheet. Crowding is for elevators, not roasting pans.
4. Roast in the preheated oven for 25 minutes, then flip each potato half. This is your workout for the day.
5. Roast for another 20-25 minutes until they’re golden brown and crispy. If they’re not singing to you, they’re not done.
6. Sprinkle with fresh chives right before serving because we eat with our eyes first.

What you’ve got here is a plate of golden, crispy-edged potatoes with a fluffy center, bursting with garlic and herb flavors. Serve them alongside your morning eggs, or heck, top them with a fried egg and call it brunch. You’re welcome.

Crispy Skillet Breakfast Potatoes with Chive Topping

Today is ‘2025-07-12 05:22:36.368799’, and if you’re anything like me, you’re probably staring at your fridge wondering how to turn those sad-looking potatoes into something spectacular. Well, buckle up, buttercup, because we’re about to transform those spuds into the crispy, golden delight of your breakfast dreams.

Ingredients

• 2 cups of diced potatoes (because who has time to measure? Just eyeball it like a rebel.)
• 2 tbsp extra virgin olive oil (the fancier, the better—your potatoes deserve it.)
• 1/2 tsp salt (or more, because life’s too short for bland food.)
• 1/4 tsp black pepper (freshly ground, unless you’re in a hurry—no judgment.)
• 2 tbsp chopped fresh chives (for that fancy green sprinkle on top.)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
2. Toss in the diced potatoes, spreading them out in a single layer. This is not a potato pile—give them space to crisp up!
3. Sprinkle the salt and pepper over the potatoes like you’re seasoning the last meal on earth.
4. Cook for about 10 minutes without stirring. Patience is key here; let them get that golden crust.
5. Flip the potatoes with a spatula and cook for another 10 minutes. They should be crispy on the outside and tender on the inside—like a good handshake.
6. Sprinkle the chopped chives over the top right before serving, because presentation matters, darling.

Golden and glorious, these potatoes are the crispy, savory sidekick your breakfast plate has been missing. Serve them alongside some scrambled eggs or, for the ultimate indulgence, top with a fried egg and let the yolk run wild. Trust me, your taste buds will thank you.

Cheesy Chive Breakfast Potatoes Bake

Now, who wouldn’t want to wake up to a dish that’s basically a hug in the form of potatoes, cheese, and chives? This Cheesy Chive Breakfast Potatoes Bake is the ultimate morning comfort food, perfect for those days when you need a little extra love on your plate.

Ingredients

• 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes (because size matters for even cooking)
• 2 tbsp extra virgin olive oil (my kitchen MVP for that golden crisp)
• 1 cup sharp cheddar cheese, shredded (the sharper, the better for that punchy flavor)
• 1/4 cup fresh chives, finely chopped (for that pop of color and a mild oniony kick)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp smoked paprika (for a whisper of smokiness)
• Salt and freshly ground black pepper (to season like you mean it)
• 2 large eggs, room temperature (they mix in smoother, trust me)
• 1/2 cup heavy cream (for that luxurious, velvety texture)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. This is your canvas.
2. Toss the diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until they’re evenly coated. Spread them out on a baking sheet in a single layer. Tip: Don’t overcrowd, or you’ll steam them instead of roasting.
3. Roast the potatoes for 25 minutes, then flip them for even browning and roast another 20 minutes until golden and crispy.
4. While the potatoes roast, whisk together eggs and heavy cream in a bowl. Stir in half the cheese and chives. Tip: Whisk vigorously to incorporate air, making the bake fluffier.
5. Transfer the roasted potatoes to the greased baking dish. Pour the egg mixture over, ensuring it seeps into all the nooks and crannies. Sprinkle the remaining cheese and chives on top.
6. Bake for 20-25 minutes until the top is bubbly and golden, and the center is set. Tip: Let it rest for 5 minutes before serving to allow the layers to set.

Velvety on the inside with a crispy, cheesy crust, this bake is a textural dream. Serve it straight from the dish for a rustic family-style breakfast, or plate it up with a side of avocado for that extra creamy contrast.

Spicy Southwest Breakfast Potatoes with Fresh Chives

Oh, the joys of waking up to a breakfast that packs a punch! These Spicy Southwest Breakfast Potatoes are here to turn your morning routine from meh to magnificent, with a kick that’ll have you doing a happy dance before your first sip of coffee.

Ingredients

• 2 cups diced potatoes (I’m a fan of Yukon Gold for their buttery texture)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 tsp chili powder (because life’s too short for bland food)
• 1/4 tsp cumin (for that earthy, smoky vibe)
• 1/4 tsp garlic powder (no fresh garlic? No problem!)
• 1/4 tsp smoked paprika (it’s like regular paprika’s cooler cousin)
• Salt to taste (but let’s be real, you’ll want more than a pinch)
• Fresh chives, chopped (for that pop of color and a mild oniony zing)

Instructions

1. Preheat your skillet over medium heat (about 350°F) and add the olive oil. Let it get nice and hot, but not smoking—we’re cooking, not setting off smoke alarms.
2. Toss in the diced potatoes. Spread them out in a single layer for maximum crispiness. This isn’t the time for overcrowding; give those spuds some space to shine.
3. Sprinkle the chili powder, cumin, garlic powder, smoked paprika, and salt over the potatoes. Stir to coat evenly. Tip: Mix your spices in a small bowl first to ensure every potato gets a fair share of flavor.
4. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside but tender on the inside. Tip: Resist the urge to stir too often. Let them sit for a bit to get that perfect crust.
5. Remove from heat and sprinkle with fresh chives. Tip: If you’re feeling fancy, a dollop of sour cream or a sprinkle of cheese takes this dish to the next level.

Wow, what a way to start the day! These potatoes are crispy on the outside, fluffy on the inside, and bursting with smoky, spicy flavors. Serve them alongside scrambled eggs or stuff them into a breakfast burrito for a meal that’s anything but ordinary.

Bacon and Chive Loaded Breakfast Potatoes

Howdy, breakfast enthusiasts! If you’re looking to jazz up your morning routine with something that packs a punch of flavor and a side of sass, you’ve hit the jackpot. These Bacon and Chive Loaded Breakfast Potatoes are the ultimate wake-up call, combining crispy, golden potatoes with the smoky goodness of bacon and the fresh zing of chives.

Ingredients

• 2 lbs russet potatoes, diced into 1/2-inch cubes (because size matters for that perfect crisp)
• 6 slices thick-cut bacon, chopped (go for the good stuff—your taste buds will thank you)
• 2 tbsp extra virgin olive oil (my go-to for that golden crust)
• 1/4 cup fresh chives, finely chopped (for that pop of color and flavor)
• 1/2 tsp salt (trust me, it’s the secret handshake to deliciousness)
• 1/4 tsp black pepper (freshly ground, because we’re not savages)

Instructions

1. Preheat your oven to 400°F (because we’re not playing around—we want those potatoes crispy).
2. Toss the diced potatoes with olive oil, salt, and pepper in a large bowl until they’re evenly coated (this is where the magic starts).
3. Spread the potatoes in a single layer on a baking sheet (crowding is a no-no unless you’re into steamed potatoes).
4. Bake for 25 minutes, then flip the potatoes for even browning (patience is a virtue, but so is crispiness).
5. While the potatoes bake, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes (resist the urge to snack on it all).
6. Remove the potatoes from the oven, sprinkle the crispy bacon and fresh chives over the top, and give everything a gentle toss (this is the grand finale).
7. Return to the oven for an additional 5 minutes to let the flavors meld (the anticipation is real).

Yum! These loaded breakfast potatoes are a textural dream—crispy on the outside, fluffy on the inside, with smoky bacon and fresh chives in every bite. Serve them up with a sunny-side-up egg on top for a breakfast that’s basically a hug in food form.

Healthy Vegan Breakfast Potatoes with Chive Garnish

Craving something hearty yet healthy to kickstart your morning? Look no further than these vegan breakfast potatoes, a dish that’s as forgiving as your yoga pants on a Monday morning. Perfectly crispy on the outside, tender on the inside, and garnished with fresh chives, it’s a breakfast of champions—vegan champions, that is.

Ingredients

• 2 large russet potatoes, diced into 1/2-inch cubes (because size matters when it comes to the perfect bite)
• 2 tbsp extra virgin olive oil (my liquid gold for achieving that golden crispiness)
• 1/2 tsp garlic powder (for that subtle kick that whispers ‘good morning’)
• 1/2 tsp smoked paprika (because everything’s better with a little smoke and mirrors)
• 1/4 tsp salt (just enough to make the flavors pop without going overboard)
• Fresh chives, finely chopped (for that Instagram-worthy garnish)

Instructions

1. Preheat your oven to 425°F (because patience is a virtue, especially when it comes to crispy potatoes).
2. Toss the diced potatoes with olive oil, garlic powder, smoked paprika, and salt in a large bowl until evenly coated. (Tip: Use your hands for this step to ensure every nook and cranny gets some love.)
3. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. (Tip: Crowding the pan is a no-no unless you’re into steamed potatoes.)
4. Bake for 25 minutes, then flip the potatoes and bake for another 20-25 minutes until golden and crispy. (Tip: Don’t skip the flip—it’s the secret to even crispiness.)
5. Garnish with fresh chives before serving.

Serve these beauties with a side of avocado or your favorite vegan sausage for a breakfast that’s as satisfying as it is virtuous. The smoky paprika and garlic powder create a flavor party in your mouth, while the chives add a fresh, oniony crunch that’ll make you forget all about bacon. (Okay, maybe not forget, but close.)

Savory Sweet Potato Hash with Chive Topping

Feeling like your breakfast game needs a major glow-up? This savory sweet potato hash with a chive topping is here to save your mornings with its perfect blend of sweet, savory, and a little bit of sass.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (because size matters here, folks)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 tsp smoked paprika (for that smoky flirt)
• 1/4 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1/4 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (for a little kick)
• 2 tbsp fresh chives, finely chopped (the green fairy dust)

Instructions

1. Preheat your skillet over medium heat and add the olive oil. Let it get friendly with the pan for about 30 seconds.
2. Toss in the sweet potatoes, spreading them out in a single layer. Let them cook undisturbed for 5 minutes to get a nice sear. (Tip: Resist the urge to stir too early!)
3. Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the potatoes. Stir to coat evenly and cook for another 10 minutes, stirring occasionally, until the potatoes are tender and slightly crispy.
4. Remove from heat and sprinkle the chives on top like you’re decorating a cake. (Tip: Chives add a fresh, oniony crunch that’s unbeatable.)
5. Let the hash sit for a minute before serving to let the flavors mingle. (Tip: Patience is a virtue, especially in cooking.)

Loaded with textures from the crispy edges to the tender centers, this hash is a flavor bomb that’s versatile enough to be breakfast, brunch, or even a sidekick to your dinner. Try topping it with a fried egg for extra oomph or serve it alongside avocado toast for a brunch-worthy duo.

Golden Fried Breakfast Potatoes with Chive Sprinkle

Yum, who knew that the humble potato could be transformed into a crispy, golden masterpiece that’ll make your breakfast guests think you’re a culinary wizard? These Golden Fried Breakfast Potatoes with Chive Sprinkle are the ticket to turning your morning meal from meh to magnificent.

Ingredients

• 2 large russet potatoes, diced into 1/2-inch cubes (because size matters for that perfect crunch)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes and high smoke point)
• 1/2 tsp salt (I swear by sea salt for its clean, sharp flavor)
• 1/4 tsp black pepper (freshly ground, please—your taste buds will thank you)
• 2 tbsp fresh chives, finely chopped (for that pop of color and a gentle oniony kiss)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Tip: A drop of water should sizzle upon contact—that’s your cue.
2. Add the diced potatoes to the skillet, spreading them out in a single layer. This ensures each piece gets its moment in the sun (or oil, in this case).
3. Sprinkle the salt and pepper over the potatoes. Resist the urge to stir immediately; let them develop a golden crust, about 5 minutes. Tip: Patience is key here for maximum crispiness.
4. Flip the potatoes with a spatula and cook for another 5 minutes until the other side is equally golden and crispy.
5. Remove from heat and sprinkle with fresh chives. Tip: The residual heat will soften the chives just enough to meld their flavor without losing their vibrant color.

Perfectly crispy on the outside, tender on the inside, and with the fresh, sharp contrast of chives, these potatoes are begging to be the star of your breakfast plate. Try serving them alongside a runny-yolked egg for a match made in heaven, or go rogue and top them with a dollop of sour cream and a sprinkle of smoked paprika for an extra kick.

Herbed Breakfast Potatoes with Chive and Sour Cream

Let’s face it, mornings can be tough, but these Herbed Breakfast Potatoes are here to turn your groggy wake-up into a joyous breakfast celebration. Crispy on the outside, fluffy on the inside, and loaded with herby goodness, they’re the side dish of your dreams.

Ingredients

• 2 lbs Yukon Gold potatoes (because their buttery texture is unbeatable)
• 3 tbsp extra virgin olive oil (my go-to for that perfect crisp)
• 1 tbsp fresh rosemary, finely chopped (because dried just doesn’t cut it here)
• 1 tbsp fresh thyme, finely chopped (ditto on the fresh note)
• 1/2 cup sour cream (full-fat for the win)
• 2 tbsp fresh chives, chopped (for that pop of color and flavor)
• 1 tsp salt (I’m generous here, but you do you)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 425°F (because high heat equals crispy potatoes).
2. Wash and dice the potatoes into 1/2-inch cubes (no peeling needed, we’re keeping it rustic).
3. Toss the potatoes with olive oil, rosemary, thyme, salt, and pepper until evenly coated (this is where the magic starts).
4. Spread them out on a baking sheet in a single layer (crowding is the enemy of crispiness).
5. Roast for 25 minutes, then flip the potatoes for even browning (patience is key here).
6. Roast for another 20-25 minutes until golden and crispy (worth the wait, I promise).
7. While the potatoes are roasting, mix the sour cream and chives in a small bowl (set it aside and try not to eat it all).
8. Serve the potatoes hot with a dollop of the chive sour cream on top (or on the side for dipping, no judgment here).

Absolutely divine, these potatoes strike the perfect balance between herby and creamy, with a texture that’s crispy yet tender. Serve them alongside your morning eggs or, let’s be real, straight from the pan—no one’s watching.

Rustic Breakfast Potatoes with Chive and Parmesan

Every morning deserves a hero, and today, it’s these Rustic Breakfast Potatoes with Chive and Parmesan. They’re not just a side dish; they’re the main event, turning your breakfast from ‘meh’ to ‘more, please!’ with their crispy edges and fluffy insides.

Ingredients

• 2 lbs russet potatoes, diced into 1/2-inch cubes (because size matters for that perfect crisp)
• 3 tbsp extra virgin olive oil (my go-to for that golden, crispy goodness)
• 1 tsp garlic powder (for that sneaky flavor punch)
• 1 tsp smoked paprika (because we’re fancy like that)
• 1/2 tsp salt (to make those flavors pop)
• 1/4 tsp black pepper (a little kick never hurt anybody)
• 1/4 cup grated Parmesan cheese (the more, the merrier, I say)
• 2 tbsp fresh chives, finely chopped (for that fresh, oniony zing)

Instructions

1. Preheat your oven to 425°F (220°C) because we’re about to get crispy.
2. Toss the diced potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Make sure every piece is lovingly coated.
3. Spread the potatoes in a single layer on a baking sheet. Crowding is a no-no here; we want them to roast, not steam.
4. Roast for 25 minutes, then give them a good stir for even browning. This is the secret to no potato left behind.
5. Continue roasting for another 20-25 minutes until they’re golden and crispy. Patience is key here.
6. Sprinkle the grated Parmesan and chopped chives over the hot potatoes. The heat will melt the cheese into gooey perfection.

And just like that, you’ve got a plate of golden, crispy potatoes with a fluffy center, all dressed up with the sharpness of Parmesan and the freshness of chives. Serve them alongside your morning eggs, or heck, top them with a fried egg for the ultimate breakfast bowl. A breakfast fit for royalty, or at least for someone who knows their way around a potato.

Smoky Paprika Breakfast Potatoes with Chive Drizzle

Yowza! If your mornings are in dire need of a flavor explosion, these smoky paprika breakfast potatoes with a chive drizzle are about to become your new best friend. Perfectly crispy on the outside, fluffy on the inside, and packed with a smoky kick that’ll wake you up better than your alarm clock.

Ingredients

• 2 lbs russet potatoes, diced into 1/2-inch cubes (because size matters for that perfect crisp)
• 3 tbsp extra virgin olive oil (my go-to for that golden, crispy exterior)
• 1 tsp smoked paprika (for that smoky whisper in every bite)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (to elevate all those flavors)
• 1/4 cup fresh chives, finely chopped (for that green, oniony drizzle of dreams)
• 1/4 cup sour cream (the creamy base of our drizzle, trust me on this)

Instructions

1. Preheat your oven to 425°F (because we’re not playing around with temperature here).
2. Toss the diced potatoes with olive oil, smoked paprika, garlic powder, and salt in a large bowl until they’re evenly coated (this is where the magic starts).
3. Spread the potatoes in a single layer on a baking sheet (crowding is a no-no for crispiness).
4. Roast for 25 minutes, then flip the potatoes for even browning (patience is key for that golden perfection).
5. Roast for another 20-25 minutes until they’re crispy and golden (your nose will know when they’re ready).
6. While the potatoes roast, mix the sour cream and chives in a small bowl for the drizzle (easy peasy).
7. Once the potatoes are done, drizzle them with the chive mixture or serve it on the side for dipping (because options are nice).

Get ready to dive into a plate of these potatoes where every bite is a crispy, smoky, creamy dream. Serve them alongside your morning eggs or, heck, top them with a fried egg for the ultimate breakfast bowl experience.

Light and Fluffy Breakfast Potatoes with Chive Butter

Dare to dream of a breakfast so divine it’ll make your morning alarm worth it? These Light and Fluffy Breakfast Potatoes with Chive Butter are here to turn your breakfast game from meh to magnificent. Perfectly crispy on the outside, pillowy on the inside, and slathered in a chive butter that’s basically a hug for your taste buds.

Ingredients

• 2 lbs Yukon Gold potatoes (because their buttery texture is unmatched)
• 3 tbsp extra virgin olive oil (my go-to for that golden crisp)
• 1/2 tsp salt (don’t be shy, potatoes love it)
• 1/4 tsp black pepper (freshly ground, please)
• 4 tbsp unsalted butter, softened (room temp is key for smooth blending)
• 2 tbsp fresh chives, finely chopped (the greener, the better)

Instructions

1. Preheat your oven to 425°F (because high heat equals crispy edges).
2. Wash and dry the potatoes thoroughly (wet potatoes steam, we want them to roast).
3. Cut the potatoes into 1-inch cubes (uniform size for even cooking).
4. Toss the potatoes with olive oil, salt, and pepper in a large bowl (get in there with your hands for even coating).
5. Spread the potatoes in a single layer on a baking sheet (crowding is the enemy of crispiness).
6. Roast for 25 minutes, then flip the potatoes (this is the golden rule for all-over crunch).
7. Roast for another 20-25 minutes until deeply golden and crispy (patience is a virtue here).
8. While the potatoes roast, mix the softened butter and chives in a small bowl (this is where the magic happens).
9. Once the potatoes are out of the oven, immediately toss them with the chive butter (heat helps it melt into every nook and cranny).

Out of this world, right? The potatoes are a textural dream—crispy, fluffy, and rich with buttery chive goodness. Serve them alongside a runny-yolked egg or pile them high on a breakfast burrito for a morning masterpiece.

Conclusion

Looking for the perfect way to spice up your morning? Our roundup of 12 Delicious Chive Topped Breakfast Potatoes Recipes offers a variety of tasty options to start your day right. From crispy to creamy, there’s something for everyone. We’d love to hear which recipe is your favorite—drop us a comment below! Don’t forget to share these mouthwatering ideas on Pinterest for your fellow food lovers to enjoy.