Breakfast potatoes

Lina Genghini

By
@LinaGee

Cook these half-way, let cool, freeze in freezer bags and voila -- homemade brekkie potatoes any time. I always keep several bags of these, seasoned in different ways, cut in different sized chunks so I can use them either for breakfast or as a dinner side dish.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2-4
Prep:
10 Min
Cook:
15 Min
Method:
Pan Fry

Ingredients

4-5
medium yellow potatoes (but any potato will do)
4
whole garlic cloves
to taste
salt and pepper
to taste
seasonings such as paprika, vegetable seasoning, taco seasoning .. whatever you want.
quarter c
olive oil -- just enough to cover the bottom of the pan (you don't want to deep-fry, just sauté)

Step-By-Step

1Cube potatoes (unpeeled) in smallish chunks. If you've scrubbed them under water, dump the chunks on a clean dish towel to dry off some of the water before putting them in the oil.
2Peel the garlic; place potatoes and garlic in the pan. Season as you see fit. Heat the oil to medium-low.
3Sauté and toss every now and then (adjusting heat as you go along -- you want the interior to cook rather than the exterior browning too quickly).
4Once they are half done -- you may have to taste to make sure!! -- lay them out on a tray lined with parchment paper. Leave quite oily since you wil be cooking them up straight from the freezer, without any additional oil. Let them cool completely.
5Scoop them into a freezer bag and freeze until you need them. To cook, just throw them in a fry-pan as-is, don't add any additional oil (they shouldn't need any), adjust seasoning as required, sauté on med-low until cooked through and then med-high to brown them.

About this Recipe

Course/Dish: Other Breakfast, Potatoes
Main Ingredient: Potatoes
Regional Style: Canadian
Other Tag: Quick & Easy