Holding breakfast potatoes after they are sautéed or fried is pretty hard to do. I have had the best luck with cutting potatoes into cubes with the skin on, tossing in vegetable oil and dried spices and then oven roasting them. That way you can limit the amount of oil used.

Potato pancakes can also work, form and fry till partially done, then oven bake.

If making hash browns, be sure to check out the dehydrated hash browns that come in milk cartons. They rehydrate in a few minutes in water. Because they are already cooked, they don’t take much oil or time in oil to crisp up. 

If frying hash browns on a griddle, put the oil on first and allow it to heat up, then add the potatoes. Pouring cool or room temp oil over the potatoes is a sure fire way to end up with soggy spuds.

There are lots of breakfast recipes on our website. I've included a few below.

And for all things hash browns, check out this link.