breakfast potatoes
(1 rating)
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.
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(1 rating)
yield
2 -4
prep time
10 Min
cook time
15 Min
method
Pan Fry
Ingredients For breakfast potatoes
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4-5medium yellow potatoes (but any potato will do)
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4whole garlic cloves
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to tastesalt and pepper
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to tasteseasonings such as paprika, vegetable seasoning, taco seasoning .. whatever you want.
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quarter colive oil -- just enough to cover the bottom of the pan (you don't want to deep-fry, just sauté)
How To Make breakfast potatoes
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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.
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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).
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Breakfast potatoes:
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