Potato French Toast

Potato French Toast is a fun, savory twist on a classic breakfast favorite. Instead of using regular bread, I make this with slices of cooked potato, pan-fried in a seasoned egg mixture until golden and crispy on the outside and soft on the inside. It’s hearty, flavorful, and a great way to shake up my usual morning routine.

Why You’ll Love This Recipe

I love this recipe because it’s a creative way to use up leftover potatoes and turn them into something totally unexpected. It’s simple, satisfying, and customizable—perfect for breakfast, brunch, or even a savory snack. I can keep it basic or load it up with toppings like cheese, herbs, or even a drizzle of hot sauce. It’s also naturally gluten-free if I’m looking for a breadless option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked potatoes (boiled or baked), sliced into ½-inch rounds

• Eggs

• Milk or cream

• Salt

• Black pepper

• Garlic powder (optional)

• Paprika (optional)

• Butter or oil for frying

• Optional toppings: shredded cheese, chopped herbs, sour cream, or hot sauce

Directions

1. I start by slicing the cooked potatoes into ½-inch rounds. I make sure they’re firm enough to hold their shape.

2. In a shallow bowl, I whisk together the eggs, milk, salt, pepper, and any optional seasonings I want to add.

3. I heat butter or oil in a skillet over medium heat.

4. I dip each potato slice into the egg mixture, coating both sides, then place them into the hot skillet.

5. I cook the slices for 3–4 minutes per side, or until golden and slightly crisp.

6. Once cooked, I transfer them to a paper towel-lined plate and serve hot with any toppings I like.

Servings and timing

This recipe makes about 2–3 servings, depending on the size of the potatoes. Prep time is 5 minutes, and cooking takes about 10 minutes, so I can have it ready in 15 minutes or less.

Variations

I sometimes mash the potatoes slightly and form them into thick patties before dipping them into the egg mixture for a fritter-like version. For a more indulgent version, I layer cheese between two slices before dipping and frying for a cheesy stuffed twist. I’ve also added chopped green onions or cooked bacon to the egg mixture for more flavor.

Storage/reheating

Leftovers can be stored in the fridge for up to 2 days. I reheat them in a skillet or toaster oven to bring back the crispiness. The microwave works too, but the texture won’t be as crisp.

FAQs

Can I use leftover mashed potatoes?

Mashed potatoes don’t work well for this version, but I’ve made patties with mashed potatoes and dipped them in egg like a fritter. It’s a great alternative.

What kind of potatoes are best?

I like using Yukon golds or russets because they hold their shape well after cooking and slice easily.

Can I make this dairy-free?

Yes, I just use a plant-based milk or skip the milk entirely—the eggs alone work fine for coating.

Do I need to peel the potatoes?

That’s totally up to me. I usually leave the skins on for more texture and flavor, but peeled potatoes work just as well.

Can I bake instead of fry?

Yes, I’ve baked them at 425°F (220°C) on a greased baking sheet for about 15 minutes, flipping halfway through. They don’t get quite as crisp but still taste great.

Conclusion

Potato French Toast is a quick, creative, and comforting breakfast that takes basic ingredients and turns them into something special. It’s simple to make, endlessly adaptable, and perfect for when I want something a little different from the usual toast or pancakes. Whether I serve it plain or dress it up with toppings, it always hits the spot.