Breakfast potatoes

Lina Genghini


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.


★★★★★ 1 vote

10 Min
15 Min
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 Breakfast potatoes


  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.

Printable Recipe Card

About Breakfast potatoes

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

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