I made Ina Garten’s easy breakfast potatoes. The perfect brunch dish was ready in 15 minutes.

• I made Ina Garten’s recipe for hash browns, which her husband loves.
• The simple recipe featured just a few ingredients and only took 15 minutes.
• The hash browns were a huge hit at brunch.

From cheesy scrambled eggs to perfect banana pancakes, Ina Garten has a breakfast recipe for everyone.

But no weekend brunch is complete without potatoes, so naturally I had to try them “Barefoot Contessa” style.

Here’s how it went down when I tried Garten’s hash browns.

Ina Garten’s husband, Jeffrey, is a huge fan of her recipe for hash browns.

While hash browns are typically shredded, Garten — much like her idol, the late Julia Child — opts for diced potatoes instead.

The recipe appears in Garten’s cookbook “Family Style.” In the description, she reveals just how much her husband loves the breakfast dish.

“When my husband tasted them, he wanted to know if he could have them for dinner!” Garten writes. “Hey, why not? What makes him happy is just fine with me.”

You only need a few basic ingredients to make Garten’s recipe.

To make 4-6 servings of Garten’s breakfast potatoes, you’ll need:

• 1 ½ pounds of boiling potatoes, ½-inch diced
• 1 ½ cups of chopped yellow onions
• 5 tablespoons of unsalted butter
• 2 tablespoons of minced scallions (white and green parts)
• 2 tablespoons of minced fresh flat-leaf parsley

I had never seen the term “boiling potatoes” in a recipe before, but a quick Google search led me to some advice from A Couple Cooks. “Boiling potatoes” are any potato that holds its shape well while boiling, including waxy varieties like yellow, red, and Yukon gold. I opted for red potatoes.

I began by prepping my potatoes.

As a novice chef, I try to follow new recipes to the T. But halfway through peeling the potatoes — which was especially tricky because I had bought baby potatoes — I decided to leave the skin on the rest. I personally love the crispy skin on breakfast potatoes, and since I was also making Garten’s banana pancakes for brunch, I needed to cut down on prep time.

Ultimately, I loved how the potatoes tasted with the skin still on, so I recommend skipping the peeling step and going straight to dicing them.

I also chopped my veggies and herbs.

After chopping my onion and mincing my scallions and parsley, I was ready to go.

Before adding the potatoes, I melted some butter in a sauté pan.

Garten recommends using a large 10-inch or 12-inch pan.

Then, I added the potatoes and onions, cooking them over medium-low heat for about 15 minutes.

Garten recommends letting the potatoes sit for five minutes, then occasionally turning them with a spatula for the rest of the cooking time.

While the potatoes cooked, I made sure to season them.

Per Garten’s instructions, I sprinkled two teaspoons of kosher salt and one teaspoon of freshly ground black pepper over the potatoes.

I knew my potatoes were ready when they were evenly browned.

At this point, the kitchen smelled delicious, and my friends couldn’t stop peeking in to ask when the potatoes would be ready.

I turned off the heat and added the parsley and scallions.

The green onions and parsley added a burst of color to the dish.

Garten’s potatoes were the perfect addition to brunch, and everyone was a huge fan.

I whipped these up for brunch before I went to a wedding with my boyfriend and our friends, and Garten’s delicious potatoes were the biggest hit of the meal.

While the ingredients were simple and the seasoning was kept to a minimum, the potatoes were packed with flavor. They were perfectly crispy on the outside but soft and creamy on the inside, and I loved the peppery kick from the parsley and scallions. Next time, I’ll try adding even more flavor by seasoning the potatoes with some paprika as well.

“The potatoes were savory and delicious, I could’ve eaten the whole pot,” my friend Jeff declared.

“I would add this into my cozy Sunday morning recipe rotation for sure,” my friend Kayla added.

Garten recommends serving these potatoes for breakfast with scrambled eggs and turkey sausages, but they also were a fantastic savory balance to her sweet banana pancakes and would pair great with many Barefoot Contessa breakfast recipes, which I’ve ranked for your convenience.

Or you could take a page from Jeffrey’s book and serve these alongside some delicious chicken for dinner. As Garten always says, “Hey, why not?”

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