Easy Breakfast Burritos with Potatoes Recipe

These burritos are stuffed with all our favorite breakfast fixin’s, from hearty crispy potatoes to sausage and fluffy eggs for the ultimate comforting, savory flavor. They’re just the thing when mornings get busy, make a batch ahead of time and you’ve got a warm, satisfying breakfast ready to grab and go. Whether you’re feeding a hungry family or stocking the fridge for the week, these breakfast burritos make life a whole lot easier (and tastier).

Key ingredients to make Breakfast Burritos: (Scroll down for full pintable recipe card and quantities.)

• Sausage – I use classic breakfast sausage i.e. Jimmy Dean or similar brand that you enjoy.
• Tortillas – 10-inch flour tortillas.
• Potatoes – Cubed hash brown potatoes add bulk and texture.
• Veggies – Diced red bell pepper and baby spinach expand the flavor profile. Spinach is optional, but adds a nice crunch.
• Whole Eggs – Large eggs whisked with sour cream for a creamy taste.
• Cheese – Sharp cheddar cheese for melty cheesy flavor.
• Fats – Butter for the eggs and vegetable oil to brown th tortillas.
• Spices – Chili powder, cumin, black pepper, garlic salt, onion powder.
• Toppings – Green onions, your favorite salsa, pico de gallo, hot sauce and sour cream for serving.

How to Make Breakfast Burritos with Potatoes Recipe

• Sauté Vegetables – Cook hash brown potatoes and bell pepper in butter until tender.
• Add Sausage and Seasonings – To the skillet add sausage, chili powder, garlic salt, onion powder, black pepper and cumin. Mix well to combine. Cook over medium-high heat until no longer pink. Drain, excess fat from skillet. Remove to a plate.
• Scramble Eggs – Whisk eggs and sour cream together until fully combined. Add butter to the skillet. Add egg mixture; cooking over medium heat until firm.
• Assemble Burritos – Sprinkle cheese down the center of each of the 4 tortillas then arrange spinach leaves over cheese. Add potato-sausage mixture ending with scrambled eggs. Top with green onions and remaining cheese.
• Roll – Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling ending seam side down.
• Brown Tortillas – Fry tortillas over medium-high heat just until lightly golden brown on both sides, turn for even browning.
• Serve immediately with salsa, pico de gallo and sour cream or your favorite hot sauce, if desired.

Kitchen Equipment to Make Easy Breakfast Burrito with Potatoes Recipe

• Large skillet.
• Measuring cups and measuring spoons.
• Cheese grater.
• Large spoon or rubber spatula for stirring.
• Sharp knife and cutting board.
• Turning spatula.

Recipe Variations, Tips and Substitutions

• Sausage – You could make these burritos using chorizo sausage or turkey sausage in place of pork breakfast sausage for added spice.
• Potatoes – You can use russet potatoes, yellow potatoes or red potatoes diced and sauteed until tender in place of hash browns.
• Tortillas – You can sue burrito-sized tortillas. when doing so, you may need to adjust the amounts to accommodate for larger servings.
• Oil – You can use cooking spray, avocado oil, vegetable oil or olive oil for frying.
• Bell Peppers – You may opt to omit the spinach and add diced green bell peppers poblano pepper or jalapeno peppers to the potato mixture.
• Lighter Ingredients Still Deliver Flavor – You can lighten up these burritos using low carb tortillas, low fat cheese, egg whites, turkey or chicken sausage, light butter and sour cream. You may also opt to spray them with cooking spray in place of oil to brown in the skillet.
• Cheese – You could also adapt using your favorite variety of cheese. Sharp cheddar cheese, monterey jack cheese, American cheese, cheddar jack cheese or spicy pepper jack cheese for more heat.
• Spinach – If you prefer cooked spinach, toss it into the skillet with the sausage and potatoes to wilt. You could also swap out the spinach for cubed or sliced avocado, if desired.
• Air Fried Breakfast Burritos – See Cook’s note for instructions.

Storage and Leftovers

• Make-Ahead Tips – These breakfast burritos could be made and assembled in advance then wrapped in plastic wrap and frozen for future meals. When doing so, omit the fresh spinach and skip browning in a skillet until just before serving.
• Reheating from the Freezer – To reheat from frozen, thaw in the refrigerator then pop into a pan drizzled with vegetable oil and brown on both sides and until heated through.
• Leftovers – Store leftover burritos in an airtight container or wrapped in aluminum foil in the refrigerator for up to 3 days.
• Reheating Leftovers – Reheat in single servings in the microwave, in a toaster oven, air fryer or in a skillet sprayed with cooking spray or drizzled lightly with oil.

More Easy Breakfast Recipes to Make

• Breakfast Bagel Sandwich is piled high with fried eggs and bacon.
• Dijon Sausage Breakfast Pastries turns canned biscuit dough into an irresistible treat.
• Easy Egg Muffins made in a cupcake pan.
• Make french toast for everyone at one time with this recipe for Sheet Pan French Toast.
• Canadian Bacon Egg Cups are sure to become a family favorite.
• Sausage and Egg Turnovers are made using refrigerated pie crusts for breakfast on the run.
• Apple Cinnamon Baked Oatmeal Cups are a kid favorite.
• Breakfast Empanadas from Handle the Heat.

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Helpful Kitchen Items:

• Large Skillet
• Turning Spatulas
• Rotary Cheese Grater
• Cutting Board

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Breakfast Burritos

These Loaded Breakfast Burritos with Potatoes are a hearty, make-ahead breakfast filled with sausage, scrambled eggs, crispy hash browns, and melted cheese. Perfect for meal prep and easy grab-and-go mornings.

Course Breakfast, Main Course

Cuisine American, Mexican Inspired

Keyword breakfast-burritos-recipe, easy-breakfast-burritos

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 448kcal

Ingredients

• 2 Tbsp butter, plus 1 teaspoon divided use
• 1 cup cubed hash brown potatoes (if frozen thawed)
• 1 small red bell pepper seeded and finely diced
• 1/2 lb mild pork breakfast sausage
• 1 tsp dark chili powder
• 1/2 tsp garlic salt or plain salt
• 1/2 tsp onion powder
• 1/2 tsp black pepper or cayenne (adjust amount to taste)
• 1/2 tsp ground cumin
• 4 large eggs
• 1 Tbsp sour cream
• 1 1/2 cups shredded cheddar cheese
• 1 cup baby spinach leaves (additional as needed)
• 4 medium green onions thinly sliced on the bias
• 4 10 inch flour tortillas warmed
• 1 Tbsp vegetable oil
• sour cream, salsa or pico de gallo or your favorite hot sauce for serving

Instructions

• Filling: Melt 2 tablespoons butter in 10-inch nonstick skillet over medium high heat. Add potatoes and bell pepper. Cook over medium heat 2-3 minutes or just until beginning to soften.
• To the skillet add sausage, chili powder, garlic salt, onion powder, black pepper and cumin. Mix well to combine. Cook over medium-high heat for 5-7 minutes or until pork is no longer pink. Drain, excess fat from skillet. Remove to a plate.
• Eggs: In a small bowl, whisk eggs and sour cream together until fully combined. Add reserved 1 teaspoon butter to skillet. Add egg mixture; cooking over medium heat, gently lifting portions with spatula so uncooked portion flows underneath. Cook for 2-3 minutes or just until eggs are set.
• Assemble: Divide 3/4 cup of cheddar cheese sprinkling down the center of each of the 4 tortillas then arrange ¼ cup spinach leaves over cheese. Spoon ¼ of hash brown-sausage mixture over spinach. Next, add ¼ scrambled eggs. Top with green onions sprinkling each with remaining cheese.
• Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling ending seam side down.
• Heat vegetable oil in a clean skillet.  Fry tortillas seam side down over medium-high heat just until lightly golden brown on both sides, turning for even browning. (Start seam side down.)
• Serve immediately with your favorite salsa, pico de gallo, hot sauce and sour cream, if desired.
• To Make Air Fried Breakfast Burritos –

  Spray the assembled burritos on all sides with cooking spray or an oil spritzer.

  Place seam side down in the basket of an air and cook at 360°F for 4-6 minutes, checking halfway through and turning, if needed.

  (If frozen cook for 10-12 minutes or until heated through.)

Notes

• Sausage – You could make these burritos using chorizo sausage or turkey sausage in place of pork breakfast sausage for added spice.
• Potatoes – You can use russet potatoes, yellow potatoes or red potatoes diced and sauteed until tender in place of hash browns.
• Tortillas – You can sue burrito-sized tortillas. when doing so, you may need to adjust the amounts to accommodate for larger servings.
• Oil – You can use cooking spray, avocado oil, vegetable oil or olive oil for frying.
• Bell Peppers – You may opt to omit the spinach and add diced green bell peppers poblano pepper or jalapeno peppers to the potato mixture.
• Lighter Ingredients Still Deliver Flavor – You can lighten up these burritos using low carb tortillas, low fat cheese, egg whites, turkey or chicken sausage, light butter and sour cream. You may also opt to spray them with cooking spray in place of oil to brown in the skillet.
• Cheese – You could also adapt using your favorite variety of cheese. Sharp cheddar cheese, monterey jack cheese, American cheese, cheddar jack cheese or spicy pepper jack cheese for more heat.
• Spinach – If you prefer cooked spinach, toss it into the skillet with the sausage and potatoes to wilt. You could also swap out the spinach for cubed or sliced avocado, if desired.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 41g | Protein: 31g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 255mg | Sodium: 1127mg | Potassium: 550mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2507IU | Vitamin C: 29mg | Calcium: 467mg | Iron: 5mg

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Ingredients to Make Easy Banana Nut Muffins Recipe

These banana nut muffins are as versatile as they are delicious. They’re perfect for a quick grab-and-go breakfast, tucked into lunchboxes, or served alongside coffee when friends drop by. You can warm them up with a little butter for an extra cozy treat, or enjoy them just as they are for a simple snack. They also freeze beautifully, so it’s easy to stash a batch away and have homemade muffins ready whenever the craving hits.

Checkout this quick list of ingredients you’ll need to make best Banana Nut Muffins: (Scroll down for the full printable recipe card with quantities.)

• Ripe Bananas – Mashed bananas give these muffins their signature flavor.
• Nuts – Chopped pecans for crunch and texture.
• Flour – All purpose flour forms the base of the muffin batter.
• Leavening and Salt – Baking powder, baking soda and salt to balance the flavor.
• Sugar – Granulated sugar (white sugar) for sweetness.
• Whole Eggs – Large eggs stabilize the batter and add a rich flavor.
• Spice – Ground cinnamon adds a hint of warmth to the taste.
• Melted Butter – Unsalted butter adds moisture.
• Flavoring – Vanilla extract adds creamy floral notes.

How to Make Banana Nut Muffins Recipe

• Heat Oven and Prepare Muffin Tin – Preheat the oven to 350 degrees f. Liberally spray a 12-cup muffin tin with baking spray or use cupcake liners.
• Dry Ingredients – Whisk to sift together the flour, sugar, baking powder, baking soda, salt and cinnamon.
• Wet Ingredients – Make a well in the center of the flour mixture adding bananas, eggs, butter and vanilla extract. Stir to combine, mix in pecans to evenly distribute.
• Transfer to Pan – Divide the batter evenly between the wells in the muffin tin. (Tip: An ice cream scoop works best)
• Oven – Bake per the baking time in the recipe until a toothpick inserted into the center comes back clean.
• Cool – Cool for 15 minutes in the muffin tin then remove to a wire rack to cool or enjoy immediately.

Kitchen Equipment to Make Banana Muffins with Pecans

• 12-cup muffin pan and paper muffin liners, if using.
• Large bowl and medium bowl.
• Balloon whisk and rubber spatula or hand mixer.
• Nut chopper.
• Measuring cups and measuring spoons.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Nuts – You could use chopped walnuts in place of pecans.
• Brown Sugar – You could use the same amount of brown sugar for a hint of molasses flavor.
• Cinnamon – Pumpkin pie spice is a combination of cinnamon, nutmeg, ground cloves, allspice and ginger. It also works well in this recipe.
• Butter – You could use salted butter. When doing so, decrease to 1/4 teaspoon salt.
• Serving Options – You could slather these muffins with cream cheese frosting, cinnamon butter, maple butter or nutella.

Storage and Leftovers

• Leftovers – Store leftover banana muffins in an airtight container or wrapped in aluminum foil at room temperature for up to 2 days or chilled for up to 4 days.
• Reheating – While it’s not necessary to reheat muffins, you could warm gently in the microwave.
• Freezer – Freeze cooled banana nut muffins for up to 3 months Thaw in the fridge and enjoy.

More Muffin Recipes to Make

• Double Chocolate Buttermilk Muffins feature a chocolate batter that’s filled with chocolate chips.
• Cinnamon Roll French Toast Muffins are a fun way to make a pull apart muffin to share.
• Blueberry Muffins are classic and the same recipe could be made with raspberries or blackberries.
• These two bite Pecan Pie Mini Muffins are addictive.
• Cranberry Muffins are a must-make when fresh cranberries are in season.
• Cinnamon Streusel Oatmeal Muffins are dense and cake-like with warm cinnamon and nutmeg in the batter.
• Rhubarb Walnut Muffins from Food Network.

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Banana Nut Muffins

Moist banana nut muffins made with ripe bananas and crunchy nuts. An easy, bakery-style recipe perfect for breakfast, snacks, or freezing.

Course Breakfast, Dessert, Snack

Cuisine American, Southern

Keyword banana-nut-muffins-recipe

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 37 minutes minutes

Servings 12 servings

Calories 301kcal

Ingredients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 medium bananas mashed to equal 1 cup
• 2 large eggs lightly beaten
• 1/2 cup unsalted butter melted
• 1 tsp vanilla extract
• 1 cup chopped pecans divided use

Instructions

• Preheat the oven to 350°F. Liberally spray a 12-cup muffin tin with baking spray or use cupcake liners. Set aside.
• In a large mixing bowl use a whisk to sift together the flour, sugar, baking powder, baking soda, salt and cinnamon.
• In a separate medium bowl whisk together the bananas, eggs, butter and vanilla extract.
• Make a well in the center of the flour mixture adding the wet ingredients. Stir with a large spoon or rubber spatula until fully combined, then add 3/4 cup pecans, stirring to evenly distribute..
• Divide muffin batter evenly between the wells of the muffin tin. Sprinkle reserved pecans on top. (Pro Tip: An ice cream scoop works best).
• Bake for 20-22 minutes or until a toothpick inserted into the center comes back clean.
• Cool for 15 minutes in the muffin tin then remove to a rack to cool completely.
• Store chilled or at room temperature in an airtight container.

Notes

• Nuts – You could use chopped walnuts in place of pecans.
• Brown Sugar – You could use the same amount of brown sugar for a hint of molasses flavor.
• Cinnamon – Pumpkin pie spice is a combination of cinnamon, nutmeg, ground cloves, allspice and ginger. It also works well in this recipe.
• Butter – You could use salted butter. When doing so, decrease to 1/4 teaspoon salt.
• Serving Options – You could slather these muffins with cream cheese frosting, cinnamon butter, maple butter or nutella.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 202mg | Potassium: 179mg | Fiber: 2g | Sugar: 20g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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Easy Chicken Pasta Bake

Quick meals don’t have to mean sacrificing comfort or flavor, and this creamy chicken pasta casserole is a perfect example. When time is tight, having a recipe that uses simple ingredients, comes together with minimal prep, and bakes in one dish is a lifesaver.

This chicken pasta bake with mushrooms fits right into that sweet spot, it’s hearty, satisfying, and easy to assemble ahead of time so dinner practically cooks itself. Whether you’re feeding a hungry family after a busy day or like to meal prep and just want reliable leftovers for the next, this creamy, oven-baked pasta delivers all the cozy, homemade goodness without keeping you in the kitchen for hours.

Checkout this quick list of ingredients you’ll need to make this Creamy Chicken and Mushroom Pasta Bake: (Scroll down for the full printable recipe card.)

• Chicken – Rotisserie chicken allows for quick and easy prep.
• Pasta – Rotini or medium egg noodles for the pasta layer.
• Onion and Garlic – Onion and garlic complement the flavor of the cheesy sauce.
• Peas – Frozen peas add texture and color.
• Mushrooms – Baby bella mushrooms add texture.
• Butter – Unsalted butter to make the homemade cheese sauce.
• All Purpose Flour – All purpose flour forms the roux to thicken the sauce.
• Liquid – Chicken broth and heavy cream for moisture.
• Spices – Seasoned salt, black pepper, onion powder and dry Italian seasoning.
• Cheese – Shredded monterey jack cheese and grated Parmesan cheese for a melty cheesy flavor.

How to Make Chicken Pasta Bake Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 350 degrees f. Spray a 9×13 casserole dish with cooking spray.
• Boil Pasta – Cook egg noodles per package instructions just until al dente Drain well.
• Sauté Vegetables – Cook mushrooms and onions in melted butter. Saute until tender, the nadd the garlic.
• Make Roux – Sprinkle flour over veggies, cooking on low heat while stirring until absorbed. Add chicken broth and heavy cream.
• Simmer – Simmer until it thickens.
• Add Seasonings – Stir in salt, black pepper, onion powder and Italian seasonings and cheese.
• Assemble – Layer half the egg noodles, 1/2 chicken and 1/2 peas in prepared dish. Top with half of the cheese sauce. Repeat layers ending with sauce. Sprinkle final 1 cup of cheese on top and sprinkle with Parmesan.
• Oven – Bake per the recipe until bubbly and golden brown.
• Serve – Let stand for 5 minutes, then scoop and serve.

Kitchen Equipment to Make Creamy Chicken and Mushroom Pasta Bake

• Medium pot or saucepan. You could also use a large skillet that’s oven safe, and mix everything together in the pan for baking.
• 13×9-inch baking dish or pan.
• Measuring cups and spoons.
• Cheese grater.

Recipe Variations, Tips and Substitutions

• Protein – You can use leftover Thanksgiving turkey in place of chicken.
• Chicken – You can use cooked chicken thighs, chicken breasts or any leftover chicken for this recipe.
• Pasta – You could use penne pasta (small penne regatta) medium shells or egg noodles in place of rotini.
• Cheese – You can use Swiss cheese, cheddar cheese or mozzarella in cheese.
• Bacon – You could add crispy bacon to the casserole for a smokey flavor.
• Quick Defrost – You can steam the peas for 2 minutes in the microwave to speed up the thawing process.
• Vegetables – You could use steamed broccoli florets or mixed vegetables in place of peas.
• Mushrooms – White button mushrooms, cremini mushrooms or any variety that you enjoy can be used.
• Liquid – Chicken stock can be substituted for the chicken broth.
• Heavy Cream – If you’d like n extra creamy sauce, use 2 cups chicken broth and 2 cups heavy cream.
• Half and Half – You could use half and half in place of heavy cream.
• Fresh Herbs – You could garnish the top with parsley, oregano, thyme or chives. 

Storage and Leftovers

• Leftovers – You can store leftovers in an airtight container or covered with aluminum foil chilled in the refrigerator for up to 3 days.
• Reheating – Reheat individual portions in the microwave or in a preheated 350 degree f oven until heated through. Lay foil on top so it doesn’t dry out.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Casserole Recipes to Make

• Start your morning with this Sausage and Egg Breakfast Casserole.
• Rich and hearty Cheeseburger Macaroni Casserole.
• Cornbread Taco Bake topped with your favorite taco toppings.
• Lobster Mac and Cheese for entertaining and holiday buffets.
• Cowboy Casserole topped with crispy tater tots.
• Creamy Bacon Chicken Pasta always hits the spot.
• Sausage and Rice Casserole made on the stovetop ideal for busy weekdays.
• John Wayne Casserole from Six Sister’s Stuff.

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Chicken Pasta Bake

Creamy chicken pasta bake with tender chicken, pasta, and a cheesy sauce. An easy, family-friendly dinner perfect for busy weeknights.

Course Main Course

Cuisine American, Southern

Keyword chicken-and-mushroom-pasta-bake, chicken-pasta-bake

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 586kcal

Ingredients

• 12 oz rotini pasta or medium egg noodles
• 4 Tbsp unsalted butter
• 1 8 oz container baby portabella mushrooms
• 1 small onion finely diced
• 2-3 large garlic cloves finely minced
• 1/4 cup all purpose flour
• 3 cups low sodium chicken broth
• 1 cup heavy cream
• 1 tsp seasoned salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp dried Italian seasoning
• 3 cups shredded monterey jack cheese, gouda cheese or swiss cheese divided use
• 3 cups chopped rotisserie chicken
• 1 10 oz package petite peas thawed
• 2 Tbsp finely grated Parmesan cheese

Instructions

• Preheat the oven to 350 degrees F. Spray a 13×9-inch baking dish with cooking spray. Set aside.
• Cook egg noodles in salted water per the package directions just until al dente Drain well.
• Melt butter in a large pot on medium and add mushrooms and onions. Cook until tender, about 5-7 minutes. Add garlic and cook for 1 minute longer.
• Sprinkle flour over veggies, cooking on low heat while stirring until absorbed. Add chicken broth and heavy cream.
• Increase heat to medium-high and bring to a slow boil, stirring. Immediately lower the heat to low and simmer for 5 minutes or until it thickens.
• Stir in salt, black pepper, onion powder and Italian seasoning. Turn off heat and stir in 2 cups of monterey jack cheese until melted.
• Assemble: Layer half the egg noodles, 1/2 chicken and 1/2 peas in prepared dish. Top with half of the cheese sauce. Repeat layers ending with sauce. Sprinkle remaining cheese (1 cup) on top, then sprinkle with Parmesan.
• Bake for 25-30 minutes until bubbly and golden brown. Let stand for 5 minutes, then scoop and serve.

Notes

• Protein – You can use leftover Thanksgiving turkey in place of chicken.
• Chicken – You can use cooked chicken thighs, chicken breasts or any leftover chicken for this recipe.
• Cheese – You can use Swiss cheese, cheddar cheese or mozzarella in cheese.
• Bacon – You could add crispy bacon to the casserole for a smokey flavor.
• Quick Defrost – You can steam the peas for 2 minutes in the microwave to speed up the thawing process.
• Mushrooms – White button mushrooms, cremini mushrooms or any variety that you enjoy can be used.
• Liquid – Chicken stock can be substituted for the chicken broth.
• Heavy Cream – If you’d like n extra creamy sauce, use 2 cups chicken broth and 2 cups cream.
• Half and Half – You could use half and half in place of heavy cream.

Nutrition

Serving: 1serving | Calories: 586kcal | Carbohydrates: 37g | Protein: 35g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 169mg | Sodium: 769mg | Potassium: 429mg | Fiber: 2g | Sugar: 2g | Vitamin A: 981IU | Vitamin C: 1mg | Calcium: 373mg | Iron: 2mg

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Easy Beer Battered Fish Tacos Recipe

If you’re a fan of crispy beer-battered fish, these tacos are guaranteed to hit the spot. Made with the same golden, crunchy coating you love, each piece of fish is tucked into a warm tortilla and piled high with your favorite taco toppings. Think fresh slaw, zesty crema, and a squeeze of lime to bring it all together. The contrast of crispy batter and tender, flaky fish creates an irresistible texture, while the savory flavor makes every bite memorable. Light, crunchy, and melt-in-your-mouth delicious, these beer battered fish tacos are a go-to recipe for an easy, restaurant-quality meal at home.

Key ingredients to make Fish Beer Batter Tacos: (Scroll down for full printable recipe card and quantities)

• Fish – You can use flaky cod or pollock fillets seasoned with salt and black pepper.
• Beer – One cup of beer for flavor and moisture.
• Flour – All purpose flour and cornstarch form the base of the batter.
• Baking Powder – Adds lift to the batter.
• Seasonings – Salt, black pepper, seafood seasoning i.e. Old Bay or similar, seasoned salt, smoked paprika, garlic powder, onion powder.
• Whole Egg – Beaten egg to dredge the fish.
• Oil – 6-8 cups vegetable oil for frying.
• Cilantro Lime Crema – Crema, lime juice, mayonnaise, cilantro, garlic salt and onion powder. This is optional.

How to Make Beer Battered Fish Tacos Recipe

• Heat Oil – Place the oil in a deep pot or Dutch oven and heat to 365-370 degrees f.
• Prep and Season Fish – Use a a paper towel to pat dry the cod fillets. Season lightly with salt and black pepper on all sides.
• Sift Dry Ingredients – Whisk together flour, cornstarch, baking powder, seafood seasoning, seasoned salt, paprika, garlic and onion powders. Remove ⅓ cup to a separate shallow dish.
• Wet Ingredients – Whisk egg and beer into remaining dry ingredients until fully combined to form batter.
• Batter Fish Fillets – Dip the coated cod fillet first into the reserved dry ingredients then into the batter allowing any excess to drip off. Carefully lower into the oil.
• Fry Fish – Cook in batches per the cooking time in the recipe turning as needed until deep golden brown. Remove from oil to drain on a paper towel lined pan.
• Assemble Tacos – Place 2 pieces of fish on each tortilla and add toppings.
• Make Crema Sauce – Whisk together crema, lime juice, mayonnaise, cilantro, garlic salt and onion powder. Drizzle on tacos and serve.

Kitchen Equipment to Make Beer Batter Fish Tacos

• Shallow bowls.
• Balloon whisk.
• Measuring cups and measuring spoons.
• You can use a deep fryer or a large Dutch oven fitted with a fry thermometer.
• Slotted spoon, tongs or stainless steel spider to remove the fish safely from the oil.
• Paper towel-lined plate or sheet pan.

Recipe Variations, Tips and Substitutions

• Beer – When it comes to making beer batter for fish, the most important ingredient choice is the beer. Since all beer isn’t created equal, my rule of thumb is much the same as cooking with wine. Choose a beer that you would like to drink. Mexican beers like Corona, Sol or Pacifico are all light beers that work as well as Guinness, lagers or pilsners.
• Oil – The best oil to use is, one that won’t add or change the flavor of the batter. I like to use vegetable or peanut oil. Skip the olive oil for this recipe.
• Cilantro Lime Crema – You can drizzle tacos with thinned sour cream or I include a bonus recipe for cilantro lime crema to drizzle over the fish tacos. It’s optional, and you may choose to top them however you like.
• Fish – I use cod for this recipe, but you can use any flaky white fish like halibut or even tilapia, although it’s a very delicate fish and prone to falling apart. You could also adapt this recipe using shrimp.
• Onion Rings – This beer batter works equally well for making my recipe for crispy fried onion rings.
• Size – You can cut the fish fillets into any size or proportions you like. Larger pieces may take slightly longer to cook while, thinner or bite-size pieces will take less time. Adjust accordingly.
• How to Top Homemade Fish Tacos – You can dress these tacos basically the same as you would any tacos with lettuce, tomato, red cabbage tossed in a vinaigrette, sour cream, jalapeños black olives or any of your favorite toppings. You might like to whip-up a batch of cilantro lime cole slaw for crunch, homemade pico de gallo or fresh chunky guacamole to serve on the side.

Storage and Leftovers

• Leftovers – Fried fish is best made and eaten hot. If you have leftovers cool completely then wrap in aluminum foil or place into an airtight container and store chilled in the refrigerator for up to 3 days.
• Reheating – Reheat on a sheet pan in a preheated 350°F oven or in an air fryer to crisp.
• Freezer – You can freeze leftover beer battered fish for up to 2 months. Thaw in the fridge and reheat just before serving.

More Taco Recipes to Make

More taco inspired recipes to add to the menu from the recipe index:

• My Easy Fish Tacos skip the breading when you need to get dinner on the table in a hurry.
• Easy Cheesy Taco Sliders are tasty for tailgating and casual meals.
• Simmer seasoned chicken on a busy day and serve Pulled Chicken Tacos for dinner.
• The family will flip for this Taco Mac for supper.
• Make your own Homemade Taco Seasoning.
• Chili Lime Skirt Steak Tacos for the carnivores in your life.
• Skip the tortillas and make this open faced Taco Bread.
• Shrimp Tacos from Natasha’s Kitchen.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Dutch Oven
• Fry Thermometer
• Stainless Steel Spider
• Sheet Pan with Rack

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Beer Battered Fish Tacos

Crispy beer-battered fish tucked into warm tortillas and topped with fresh, flavorful fixings. These easy fish tacos are light, crunchy, and perfect for a fun, restaurant-quality meal at home.

Course Appetizer, Main Course

Cuisine American, Mexican Inspired, Southern

Keyword beer-battered-fish-tacos, fish-tacos-recipe

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 8 tacos

Calories 525kcal

Ingredients

• Beer Battered Fish:
• 2 lb boneless skinless cod or pollock cut into 3 x 2 inch strips
• 1/4 tsp salt adjust to taste
• 1/4 tsp freshly ground black pepper adjust to taste
• 1 1/4 cup all purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/2-1 tsp seafood seasoning i.e. Old Bay or Seafood Magic
• 1/2 tsp seasoned salt
• 1/2 tsp paprika
• 1/4 tsp garlic powder or granulated garlic
• 1/4 tsp onion powder
• 1 large egg beaten
• 1 cup beer
• Cilantro Lime Crema:
• 1 cup crema
• 3 Tbsp lime juice
• 2 Tbsp mayonnaise
• 1/4 cup chopped cilantro
• 1 tsp garlic salt
• 1/4 tsp onion powder
• 4-6 cups vegetable oil for frying
• 8 (8) inch warm flour or corn tortillas
• Assorted toppings for serving: shredded savoy cabbage, red cabbage or shredded lettuce, diced cherry tomatoes, avocado, jalapeno slices, red onion and queso fresco

Instructions

• Place the oil in a deep pot or dutch oven and heat to 365-370°F.
• Rinse and pat dry the cod fillets. Season lightly with salt and black pepper on all sides. Set aside.
• In a shallow bowl, whisk together flour, cornstarch, baking powder, seafood seasoning, seasoned salt, paprika, garlic and onion powders. Remove ⅓ cup to a separate shallow dish.
• Whisk egg and beer into remaining dry ingredients until fully combined to form batter.
• Dip the coated cod fillet first into the reserved dry ingredients then into the batter allowing any excess to drip off. Carefully lower into the oil.
• Cook in batches for 6-8 minutes total, turning as needed until deep golden brown. Have nearby a pan lined with paper towel-lined plate or platter to drain grease. Sprinkle lightly with additional seasoned salt immediately upon removing from hot oil.
• Assemble Tacos: Place 2 pieces of fish on each tortilla. Top with shredded savoy cabbage or lettuce, drizzle with cilantro lime crema. Top with tomatoes, avocado, jalapeno slices, red onion and queso fresco OR any of your favorite taco fixins'.
• Cilantro Lime Crema: In a medium mixing bowl whisk together crema, lime juice, mayonnaise, cilantro, garlic salt and onion powder. Cover and keep chilled until serving. This can be done up to one day in advance.

Notes

• Beer – When it comes to making beer batter for fish, the most important ingredient choice is the beer. Since all beer isn’t created equal, my rule of thumb is much the same as cooking with wine. Choose a beer that you would like to drink. Mexican beers like Corona, Sol or Pacifico are all light beers that work as well as Guinness, lagers or pilsners.
• Oil – The best oil to use is, one that won’t add or change the flavor of the batter. I like to use vegetable or peanut oil. Skip the olive oil for this recipe.
• Cilantro Lime Crema – You can drizzle tacos with thinned sour cream or I include a bonus recipe for cilantro lime crema to drizzle over the fish tacos. It’s optional, and you may choose to top them however you like.
• Fish – I use cod for this recipe, but you can use any flaky white fish like halibut or even tilapia, although it’s a very delicate fish and prone to falling apart. You could also adapt this recipe using shrimp.
• Onion Rings – This beer batter works equally well for making my recipe for crispy fried onion rings.
• Size – You can cut the fish fillets into any size or proportions you like. Larger pieces may take slightly longer to cook while, thinner or bite-size pieces will take less time. Adjust accordingly.
• How to Top Homemade Fish Tacos – You can dress these tacos basically the same as you would any tacos with lettuce, tomato, red cabbage tossed in a vinaigrette, sour cream, jalapeños black olives or any of your favorite toppings. You might like to whip-up a batch of cilantro lime cole slaw for crunch, homemade pico de gallo or fresh chunky guacamole to serve on the side.

Nutrition

Serving: 1serving | Calories: 525kcal | Carbohydrates: 59g | Protein: 29g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1296mg | Potassium: 571mg | Fiber: 3g | Sugar: 3g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg

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Easy Chocolate Buttercream Icing Recipe

Chocolate buttercream just feels like home in the South. Thick, creamy, and piled high on birthday cakes and sheet cakes alike. It’s the kind of frosting you sneak a taste of straight from the bowl, rich but made with simple ingredients, and always worth the calories. 

This buttercream recipe leans into that tradition with an extra creamy texture and deep chocolate flavor using both cocoa powder and melted chocolate, whipped until light and smooth so it spreads like a dream or pipes into soft, bakery-style swirls. Whether you’re frosting a classic layer cake, dressing up cupcakes, or adding a generous swoop to brownies, it’s an easy, reliable go-to that brings that familiar, homemade comfort to every treat you bake.

Key ingredients you’ll need to make creamy homemade Chocolate Buttercream Frosting Recipe: (Scroll down for the full printable recipe card with quantities.)

• Cocoa – Classic natural unsweetened cocoa powder.
• Chocolate – Semi-sweet chocolate amps up the flavor.
• Softened Butter – Unsalted butter for a rich creamy texture. (1 1/2 cups equals 3 sticks).
• Sugar – Powdered sugar (confectioner’s sugar) for sweetness.
• Espresso – Instant coffee or espresso powder gives depth of flavor and enhances the chocolate.
• Water – Hot water to dissolve the cocoa powder.
• Salt – A pinch of salt balances the sweetness.
• Flavoring – Vanilla extract adds creamy floral notes.
• Corn Syrup – Corn syrup gives the frosting a shine and smooth texture.

How to Make Chocolate Buttercream Icing Recipe

• Make the Chocolate Mixture – Whisk the cocoa powder, espresso powder, salt, hot water and vanilla extract together into a thick chocolate paste. 
• Whip Butter and Confectioner’s Sugar – Use and electric mixer fitted with the whisk attachment to beat the butter with the powdered sugar until smooth.
• Combine – Add the chocolate paste mixture along with the melted chocolate and corn syrup. Beat on medium speed until smooth. The frosting will be on the thinner side (compared to usual buttercream frostings) but the frosting will firm and set as it stands.
• Use – Once the frosting is done, slather on vanilla cake, chocolate cake, strawberry cake or cupcakes, brownies, cookies or sheet cakes.

Kitchen Equipment to Make Chocolate Buttercream Icing with Melted Chocolate

• Stand mixer fitted with the whisk attachment.
• Measuring cups and measuring spoons.
• Rubber spatula.
• Large bowl and small bowl.
• Balloon whisk.

Recipe Variations, Tips and Substitutions

• Cocoa Powder – You could use dark cocoa powder like Hershey’s dark or Dutch-processed cocoa powder for an even deeper chocolate flavor.
• Chocolate – You could use bittersweet chocolate in place of semi-sweet chocolate.
• Flavorings – You could add a dash of almond extract, rum extract or raspberry extract to change the flavor profile.
• Sugar – You can add 1/2 cup additional powdered sugar (also called icing sugar) until it reaches the right consistency. 
• Corn Syrup – You can use heavy cream in place of corn syrup. Add one tablespoon at a time until your desired consistency is reached.
• Allow Time for the Frosting to Set – This buttercream will firm once chilled. I recommend storing any cakes topped with this frosting chilled in the refrigerator. Allow time to come to room temperature to soften for serving. When serving immediately, let the cake stand at room temperature for about 10-15 minutes to allow the frosting to set properly before slicing.

Storage and Leftovers

• Make-Ahead Tip – You can make this chocolate buttercream frosting up to 5 days in advance and store it in an airtight container chilled in the refrigerator. Bring to room temperature and whip with a hand mixer or a whisk prior to using.
• Leftovers – It’s ideal to make this frosting and use it immediately while it’s soft. You can store frosted cakes chilled in the fridge for up to 5 days, generally speaking.
• Freezer – Place frosting into a freezer-safe airtight container and store frozen for up to 3 months. To use, thaw in the fridge overnight then allow 20-30 minutes on the counter to come to room temperature. Whip with a hand mixer or a whisk to fluff prior to using.

More Homemade Frosting Recipes to Make

• Classic Vanilla Buttercream Frosting.
• Brown Sugar Frosting is tasty on spice cakes, chocolate cake, pumpkin cake and more.
• Cream Cheese Frosting for cupcakes, carrot cake and red velvet cake.
• Dulce de Leche Cream Cheese Frosting is a caramel delight.
• Fluffy 7-Minute Frosting is a Southern favorite, especially at the holidays!
• Pink Lemonade Cream Cheese Frosting is pretty in pink with a bright citrus flavor.
• Whipped Cream Frosting from Barefeet in the Kitchen.

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Chocolate Buttercream Icing

Creamy Chocolate Buttercream Icing rich, smooth, and perfect for cakes, cookies and cupcakes.

Course Dessert

Cuisine American, Southern

Keyword chocolate-buttercream, chocolate-buttercream-icing

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 32 servings (2 Tbsp)

Calories 215kcal

Ingredients

• 1 cup unsweetened cocoa powder
• 1 tsp instant coffee or espresso powder (optional)
• 1/2 tsp salt
• 2/3 cup hot water
• 1 tsp vanilla extract
• 1 1/2 cup unsalted butter (3 sticks) softened
• 5 cups powdered sugar
• 10 oz semi-sweet chocolate melted in microwave and cooled
• 4 Tbsp corn syrup

Instructions

• In a small mixing bowl, whisk the cocoa powder, espresso powder, salt, hot water and vanilla extract.  You’ll end up with a thick chocolate paste. Set aside.
• In the large bowl of a stand mixer, use the whisk attachment to beat the butter with the powdered sugar on medium-high speed until smooth.
• To the bowl, add the chocolate paste mixture along with the melted chocolate and corn syrup. Beat on medium speed until smooth, stop and scrape the sides of the bowl occasionally. The frosting will be on the thinner side (compared to usual buttercream frostings) but the frosting will firm as it sits and set.
• Once the frosting is done, slather on vanilla cake, chocolate cake, strawberry cake or cupcakes, brownies, cookies or sheet cakes.
• This recipe makes enough to frost One 8-inch or 9-inch two or three layer cakes, One half sheet cake or two 13×9-inch sheet cakes or 24 cupcakes.

Notes

• Cocoa Powder – You could use dark cocoa powder like Hershey’s dark or Dutch process cocoa powder for an even deeper chocolate flavor.
• Chocolate – You could use bittersweet chocolate in place of semi-sweet chocolate.
• Flavorings – You could add a dash of almond extract, rum extract or raspberry extract to change the flavor profile.
• Sugar – You can add 1/2 cup additional powdered sugar (also called icing sugar) until it reaches the right consistency. 
• Corn Syrup – You can use heavy cream in place of corn syrup. Add one tablespoon at a time until your desired consistency is reached.
• Allow Time for the Frosting to Set – This buttercream will firm once chilled. I recommend storing any cakes topped with this frosting chilled in the refrigerator. Allow time to come to room temperature to soften for serving. When serving immediately, let the cake stand at room temperature for about 10-15 minutes to allow the frosting to set properly before slicing.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 27g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 41mg | Potassium: 94mg | Fiber: 2g | Sugar: 24g | Vitamin A: 270IU | Calcium: 12mg | Iron: 1mg

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Easy Marinated Flank Steak Recipe

Flank steak can be a little tricky when it comes to tenderness, but with the right cutting technique, you can make it melt-in-your-mouth delicious. The key to achieving tenderness is all in how you slice it after cooking. Here’s a simple guide to get the most out of your flank steak:

1. Let it Rest – First off, always let your steak rest for about 5–10 minutes after cooking. This allows the juices to redistribute, so they don’t spill out when you cut it, keeping the steak juicy and flavorful.
2. Identify the Grain – Flank steak has long muscle fibers running in one direction, called the grain. The grain is crucial because cutting along it (with the fibers) will leave you with tougher, chewier pieces of steak. To get a tender bite, you want to cut against the grain. This shortens the muscle fibers, making each piece easier to chew.
3. Use a Sharp Knife – A sharp knife is essential for clean, precise cuts. If your knife is dull, it can tear the meat instead of slicing through it, which can make it tougher.
4. Slice Thinly – When you’re ready to slice, aim for thin, even cuts. The thinner the slice, the more tender it will be. Try to slice at about a 45-degree angle for a wider surface area.
5. Serve Immediately – After cutting, serve your flank steak right away. The longer it sits, the more likely it is to lose its tender texture.

Ingredients to Make Marinated Flank Steak

Key ingredients you’ll need to make Marinated Beef Flank Steak: (Scroll down for the full printable recipe card and quantitates.)

• Beef – 2 pounds flank steak is an inexpensive cut of beef that has a wonderful flavor.
• Soy Sauce, Worcestershire Sauce and Lemon Juice – Soy sauce and Worcestershire sauce for depth of flavor, and lemon juice adds acidic notes to the taste.
• Oil – Olive oil for richness.
• Garlic – Freshly minced garlic enhances the flavor.
• Honey – A small amount of honey balances the flavor.
• Spices – Seasoned salt, black pepper, dried Italian seasoning and onion powder.
• Mustard – Dijon mustard expands the flavor profile.

How to Make Marinated Flank Steak Recipe

• Make the Flank Steak Marinade – Whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, honey, Dijon mustard, dry Italian seasoning, seasoned salt, black pepper and onion powder and seasoned salt until fully combined.
• Chill – Add the flank steak, turning to coat. Cover with plastic wrap and chill in the refrigerator.
• Stovetop – In a large cast iron skillet heat a couple of drizzles of olive oil over medium-high heat. (If grilling, oil grates and preheat grill to medium-high.)
• Sear the Steak – Sear on each side per the cooking time in the recipe until it reaches your desired doneness adjusting for thickness.
• Let Stand – Remove steak from pan to a cutting board and let stand 5-10 minutes.
• Serve – Use a sharp knife to slice thinly across the grain and serve.

Kitchen Equipment to Make Flank Steak

• Large skillet, cast iron skillet or grill pan. You can also grill this flank steak on an outdoor grill.
• Tongs and balloon whisk.
• Shallow dish and medium bowl.
• Measuring cups and measuring spoons.
• Knife and cutting board.
• Use a meat thermometer to test for doneness.

Recipe Variations, Tips and Substitutions

• Steak – You can use this marinade for any cut of beef that you enjoy. Sirloin steak, ribeye, filet and New York strip steak.
• Pan – Use a hot skillet (or grill) to get a good sear and char on the steak. The marinade and cooking times are basically the same for grilled steak.
• Fresh Herbs – You can add fresh rosemary, parsley or cilantro to the marinade.
• Spice – You can add crushed red pepper flakes to the marinade mixture for a little heat.
• Let the Steak Rest – Stand time is important – this keeps it juicy. Slice against the grain for tender bites
• Serving Ideas – Pair with crusty bread and top with cheese and peppers for a cheesesteak, add to salad for a light dinner or lunch or turn it into a wrap with a soft tortilla. Making flank steak is also great for meal prep.

Storage and Leftovers

• Leftovers – Store steak an airtight container chilled in the refrigerator for up to 3-4 days.
• Reheating – You can gently reheat in a skillet, in an air fryer or under the oven broiler. Don’t walk away!
• Freezer – Steak can be frozen for up to 2 months. Thaw in the fridge and gently reheat just before serving.

More Steak Recipes to Make

• Grilled Chili Rubbed Skirt Steak cooks in minutes for a quick meal.
• Skillet Smothered Steak Tips with Mushrooms and Onions.
• Serve this Pepper Steak Stir Fry over rice for Asian night at home.
• Slow Cooked Smothered Cubed Steak is comfort food any day of the week.
• Southern Style Chicken Fried Steak and Gravy.
• Garlic Butter Steak Bites can be served with picks as an appetizer or an entree.
• Bacon Wrapped Top Sirloin is holiday dinner worthy.
• Flavorful Teriyaki Steak Bites with bell pepper and onion.
• Beef Steak and Eggs from the Pioneer Woman.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

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Marinated Flank Steak

Make tender, flavorful marinated flank steak with the perfect marinade and slicing technique.

Course Main Course

Cuisine American, Southern

Keyword flank-steak-recipes, marinated-flank-steak

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Marinate Time 1 hour hour

Total Time 1 hour hour 13 minutes minutes

Servings 6 servings

Calories 343kcal

Ingredients

• 2 lbs flank steak
• 1/3 cup olive oil
• 1/2 cup soy sauce or teriyaki sauce
• 1/4 cup fresh lemon juice
• 2 Tbsp Worcestershire sauce
• 2 tsp honey
• 1 tsp Dijon mustard
• 1 tsp dried Italian seasoning
• 1/2 tsp seasoned salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 3 medium garlic cloves finely minced

Instructions

• In a shallow nonreactive dish whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, honey, Dijon mustard, dry Italian seasoning, seasoned salt, black pepper and onion powder and seasoned salt until fully combined.
• To the dish add the flank steak, turning to coat. Cover with plastic wrap and chill in the refrigerator for at least 1 hour or overnight.
• Stovetop: In a large cast iron skillet heat a couple of drizzles of olive oil over medium-high heat. (If grilling, oil grates and preheat grill to medium-high.)
• Remove flank steak from marinade allowing excess to drip off. Once you see a faint smoke coming from the oil in the pan, add the flank steak.
• Sear for 2-5 minutes per side or to your desired doneness adjusting for thickness. Don't move around, flip it only once to get a good char.
• Remove steak from pan to a cutting board and let stand 5-10 minutes. Use a sharp knife to slice thinly across the grain and serve.
• Depending on Thickness and Method of Cooking i.e. Grill or Pan Searing: Medium-Rare 1-2 minutes per side, Medium 2-3 minutes per side, Medium-Well 3-5 minutes per side, Well Done Not recommended. Adjust time depending on the thickness of the steak.

Notes

• Steak – You can use this marinade for any cut of beef that you enjoy. Sirloin steak, ribeye, filet and New York strip steak.
• Pan – Use a hot skillet (or grill) to get a good sear and char on the steak. The marinade and cooking times are basically the same for grilled steak.
• Fresh Herbs – You can add fresh rosemary, parsley or cilantro to the marinade.
• Spice – You can add crushed red pepper flakes to the marinade mixture for a little heat.
• Let the Steak Rest – Stand time is important – this keeps it juicy. Slice against the grain for tender bites
• Serving Ideas – Pair with crusty bread and top with cheese and peppers for a cheesesteak, add to salad for a light dinner or lunch or turn it into a wrap with a soft tortilla. Making flank steak is also great for meal prep.

Nutrition

Serving: 1g | Calories: 343kcal | Carbohydrates: 6g | Protein: 35g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium: 1438mg | Potassium: 629mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg

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Easy Potato Side Dish Recipes You’ll Make Again and Again

Potatoes are one of those ingredients you can always count on. They’re affordable, easy to find, and can be turned into just about anything depending on how you cook them. Roast them until they’re crispy and golden, boil and mash them until they’re soft and creamy, or bake them up with your favorite seasonings for something simple but satisfying.

From classic comfort food like these cheesy potato pancakes to easy roasted sides like my roasted potato wedges with a little extra crunch, potatoes work with pretty much any meal and any occasion. This collection brings together simple, flavorful potato side dishes that make the most of this everyday staple, perfect for quick weeknight dinners or a more special meal when you want something a little extra. Serve creamy potato dishes alongside steak, chicken, seafood, pork or enjoy them on their own and with your holiday meal.

Scroll Down for Direct Links to the Best Potato Side Dish Recipes

1 Twice Baked Potato Casserole – Potato Side Dish Recipes

This Twice Baked Potato Casserole is creamy, cheesy, and packed with all the comfort of classic loaded baked potatoes, just in an easy, crowd-friendly dish. It’s rich, flavorful, and perfect for potlucks, holidays, or any night you’re craving something cozy. Get the recipe for Twice Baked Potato Casserole here.

2 BLT Potato Salad – Potato Side Dish Recipes

This BLT Potato Salad is a fresh, flavorful twist on a classic side dish. Tender potatoes are tossed with crispy bacon, juicy tomatoes, and crunchy lettuce, then coated in a creamy, tangy dressing for the perfect balance of comfort and freshness. It’s easy to make, crowd-pleasing, and perfect for cookouts, picnics, or weeknight dinners. Get the recipe for BLT Potato Salad here.

3 Fully Loaded Smashed Potato Soup – Potato Side Dish Recipes

This Loaded Smashed Potato Soup is creamy, comforting, and packed with all the best baked potato toppings in every spoonful. Made with tender potatoes, a rich, velvety broth, crispy bacon, and plenty of cheese, it’s the ultimate cozy bowl for chilly nights perfect alongside soup or salad. It’s simple to make and full of flavor, it’s a family favorite you’ll come back to again and again. Get the recipe for Loaded Smashed Potato Soup here.

4 Buttermilk Ranch Mashed Potatoes – Potato Side Dish Recipes

These Buttermilk Ranch Mashed Potatoes are creamy, tangy, and packed with zesty flavor in every bite. Fluffy potatoes get blended with rich buttermilk and zesty ranch seasoning for a smooth, comforting side dish that goes with just about anything. Easy to make and always a crowd-pleaser, they’re a fun twist on classic mashed potatoes. Get the recipe for Buttermilk Ranch Mashed Potatoes here.

5 Parmesan Smashed Potatoes

These Parmesan Smashed Potatoes are crispy, buttery, and packed with rich, savory flavor in every bite. Boiled until tender, then smashed and roasted until golden edges and a crunchy texture, they’re finished with a generous sprinkle of parmesan for the perfect cheesy finish. An easy side dish that’s just as good for weeknights as it is for special occasions. Get the recipe for Parmesan Smashed Potatoes here.

6 Sweet Potato Cornbread

This Sweet Potato Cornbread is soft, moist, and just the right mix of sweet and savory. Made with creamy mashed sweet potatoes, it bakes up tender with golden crust and a rich, comforting flavor in every bite. Perfect alongside chili, soups, or any cozy meal. Get the recipe for Sweet Potato Cornbread here.

7 Sour Cream and Onion Potato Casserole

This Sour Cream and Onion Potato Casserole is creamy, savory, and packed with comforting flavor in every bite. Tender potatoes are baked in a rich sour cream sauce with plenty of onion flavor, then topped until golden and bubbly. It’s an easy, crowd-pleasing side dish that works for weeknights, holidays, or any cozy family meal. Get the recipe for Sour Cream and Onion Potato Casserole here.

8 Cheddar Chive Potato Biscuits

These Cheddar Chive Potato Biscuits are soft, fluffy, and packed with savory flavor. Made with tender potatoes, sharp cheddar cheese, and fresh chives, they bake up golden on the outside with a light, buttery texture inside. Perfect as a side for soups, stews, or any comforting meal. Get the recipe for Cheddar Chive Potato Biscuits here.

9 Green Chile Queso Potatoes

These Green Chile Queso Potatoes are creamy, cheesy, and packed with a little kick of heat in every bite. Tender hash brown potatoes are smothered in rich, melty queso and zesty green chiles, then baked until hot and bubbly for the ultimate comfort side dish. Easy, flavorful, and totally crowd-pleasing. Get the recipe for Green Chile Queso Potatoes here.

10 Sweet Potato Fries

These Sweet Potato Fries are crispy on the outside, tender on the inside, and perfectly seasoned for a simple, satisfying side or snack. Baked on a pan in the oven until golden with crispy edges, they’re a naturally sweet, flavorful twist on classic fries that pair well with just about anything. Get the recipe for Sweet Potato Fries here.

11 Home Fried Potatoes

These Home Fried Potatoes made with russet potatoes are crispy, golden, and perfectly seasoned for a simple, comforting side dish. Pan-fried until tender on the inside with a deliciously crunchy edge, they’re an easy go-to for breakfast, brunch, or any meal that needs a hearty, satisfying addition. Get the recipe for Home Fried Potatoes here.

12 Air Fryer Baked Potatoes

These Air Fryer Baked Potatoes come out perfectly crispy on the outside and fluffy on the inside with barely any effort. Quick, easy, and hands-off, they’re a foolproof way to get that classic baked potato texture in less time—ready to load up with your favorite toppings for a simple, satisfying side or meal. Get the recipe for Air Fryer Baked Potatoes here.

13 Garlic Parmesan Fries

These Garlic Parmesan French Fries are crispy, golden, and loaded with savory flavor. Fresh-cut potatoes are fried or baked until perfectly crunchy, then tossed with garlic, herbs, and a generous sprinkle of parmesan for an irresistible finish. They’re simple, bold, and perfect for snacking, sharing, or pairing with your favorite meal. Get the recipe for Garlic Parmesan Fries here.

14 Slow Cooked Parmesan Red Potatoes

These Slow Cooker Parmesan Red Potatoes are buttery, tender, and full of rich, savory flavor. Baby red potatoes are cooked low and slow until perfectly soft, then tossed with melted butter, garlic, and a generous sprinkle of parmesan for an easy, hands-off side dish that practically cooks itself. Get the recipe for Slow Cooked Parmesan Red Potatoes here.

15 Swiss Cheese Mashed Potatoes

These Swiss Cheese Mashed Potatoes are creamy, rich, and packed with nutty, melty flavor in every bite. Fluffy mashed potatoes are blended with smooth Swiss cheese and butter for a comforting side dish that feels a little extra special. Simple to make and perfect for weeknights, holidays, or any cozy meal. Get the recipe for Swiss Cheese Mashed Potatoes here.

See how to make Baby Potatoes in the Microwave here by The Little Potato Company.

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