Breakfast potatoes

★★★★★ 1 Review
LinaGee avatar
By Lina Genghini
from Montreal, QC

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.

serves 2-4
prep time 10 Min
cook time 15 Min
method Pan Fry


  • 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)

How To Make

  • 1
    Cube 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.
  • 2
    Peel the garlic; place potatoes and garlic in the pan. Season as you see fit. Heat the oil to medium-low.
  • 3
    Sauté 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).
  • 4
    Once 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.
  • 5
    Scoop 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.