How to Make Homemade Diced Breakfast Potatoes
These homemade diced breakfast potatoes are a simple and delicious addition to any breakfast! With just a few simple ingredients, you can make a large portion for much cheaper than what you can find in the freezer section of your local grocery store.
How to Use Diced Breakfast Potatoes
Diced breakfast potatoes are great when prepared as a side to almost any breakfast. They are excellent to include a breakfast casserole like THIS one, in breakfast bowls or in freezer breakfast burritos!
No matter how you use them, these breakfast potatoes are great for bulking up any meal to either serve more people or for adding more nutrients.
The Kind of Potato To Use
I’ve found that the best potatoes to use are a yellow, russet or white potato. They tend to be a better option due to their higher starch content compared to red potatoes. However, The potatoes that you choose for your breakfast will greatly depend on which potato you and your family like to eat regularly. Feel free to use whatever kind of potato you have on hand.
Seasonings for Diced Breakfast Potatoes
If you are making these diced potatoes to be put into a casserole or with other very flavorful options, you may not need a lot of seasoning. However, you can never go wrong with the simple combination of some sea salt, black pepper and garlic.
If you choose to use fresh garlic, just be aware that the garlic can burn pretty easily. Because of that, I like to use powdered garlic in this application. When using fresh garlic, I suggest adding your desired amount when the potatoes are at least half way done.
Preparing Diced Breakfast Potatoes Ahead of Time
One to two days ahead of serving
If you plan on preparing these potatoes ahead of time, I suggest only dicing them one or two days ahead of time. Although this will not eliminate the cooking time, it will greatly decrease the time needed to prepare your fresh meal. If you are hosting, the mess that is made will be far less at the time of cooking!
After dicing, be sure to add them to a jar or bowl with water and an airtight lid. The water and airtight lid will prevent the potatoes from browning while they sit in the fridge.
Preparing Bulk Breakfast Potatoes
If you find yourself often reaching for diced breakfast potatoes but don’t want to always finely dice fresh potatoes, these are a great option to prepare in bulk and place in your freezer for later.
When preparing these potatoes for the freezer and later use, the preparation is going to be different than what the recipe describes below. Instead of chopping and frying right away, you will need to blanch and flash freeze. These below instructions will be included in the “Notes” section of the printable recipe.
Looking for more kitchen inspiration? You might also enjoy these Ground Beef Italian Meatballs (without breadcrumbs) or this Herbed Bone Marrow Butter.
Freezing Homemade Diced Breakfast Potatoes
If you are preparing these potatoes for use at a later time, there are a few steps you should take to ensure you have the best possible product in the freezer. These few steps will also make sure that your potatoes turn out fantastic when you take them out of the freezer and cook them! The following items only apply to the diced potatoes themselves. I suggest adding the onion and spices at the time of cooking and serving your potatoes.
Blanching Diced Potatoes
The most important step in preparing breakfast potatoes for the freezer is to blanch them. If you do not blanch your potatoes, your beautifully diced potatoes will quickly turn black and grey in the freezer. This color change in the freezer occurs because of the oxidation process that happens when a potato is exposed to air and freezing temperatures.
When you blanch your potatoes in boiling water, this enzymatic process is virtually stopped and your potatoes will maintain a beautiful bright color for MUCH longer.
To properly stop this enzymatic process, let the potatoes boil for 3-4 minutes and then immediately transfer to an ice bath or a bowl with cold running water.
Flash Freezing
Flash freezing is a process where your chosen item is evenly spread on a rimmed baking sheet that is lined with parchment or silicone mat. That baking sheet is then placed in the freezer for 1-4 hours or until the item is mostly frozen.
Flash freezing breakfast potatoes allows you to store your diced potatoes in a larger freezer bag without them forming into a VERY large clump. If you flash freeze, you can easily take out your desired amount from a larger bag without the need to thaw the whole kit and kaboodle.
Ingredients and Tools
4-6 Medium Potatoes
2-3 TBSP high heat oil like tallow, lard or coconut oil
½ tsp Garlic powder (if you LOVE garlic, measure with your heart)
Salt & pepper to taste – I like to use Redmond Real Salt to add extra minerals!
½ Medium Onion
Sharp knife
Cutting board
Cast iron skillet with a lid
Metal spatula
Directions
Preheat your cast iron skillet on medium heat. Be sure to add a nice helping of your favorite high heat cooking fat. You want to make sure your skillet is nice and hot when you add your potatoes.
With your sharp knife, finely dice your potatoes into roughly equal pieces about ¼ inch cubes. Chop the onion into similar sized pieces or whichever way you like your onion chopped.
When the cast iron is nice and hot, add the potatoes and onion to the skillet. Season generously with salt, pepper and garlic.
Add a lid to your pan and let the potatoes cook for at least 10 minutes with the lid on. Cooking with the lid on will allow the pan to create a crust on the bottom surface of the potatoes while the lid traps the moisture and cooks the potatoes partially by steam.
After 10 minutes, flip the potatoes using a metal spatula. Using a metal spatula allows you to scrape the bottom of the pan efficiently. Just be careful not to stir the potatoes too much. Over stirring will cause the soft potatoes to clump and not cook as well.
If the bottom of the pan looks dry, add some more cooking fat to the skillet. Replace the lid after flipping the potatoes and continue to cook until your desired doneness.
Serve with sides or in a breakfast bowl immediately.
Homemade Diced Breakfast Potatoes FAQ:
How Do I Use Diced Breakfast Potatoes?
Diced breakfast potatoes are great when prepared as a side to almost any breakfast. They are excellent to include a breakfast casserole like THIS one, in breakfast bowls or in freezer breakfast burritos!
No matter how you use them, these breakfast potatoes are great for bulking up any meal to either serve more people or for adding more nutrients.
What Kind of Potato To Use for Diced Breakfast Potatoes?
I’ve found that the best potatoes to use are a yellow, russet or white potato. They tend to be a better option due to their higher starch content compared to red potatoes. However, The potatoes that you choose for your breakfast will greatly depend on which potato you and your family like to eat regularly. Feel free to use whatever kind of potato you have on hand.
What Seasonings Are Used for Diced Breakfast Potatoes?
If you are making these diced potatoes to be put into a casserole or with other very flavorful options, you may not need a lot of seasoning. However, you can never go wrong with the simple combination of some sea salt, black pepper and garlic.
If you choose to use fresh garlic, just be aware that the garlic can burn pretty easily. Because of that, I like to use powdered garlic in this application. When using fresh garlic, I suggest adding your desired amount when the potatoes are at least half way done.
Can I Prepare Diced Breakfast Potatoes Ahead of Time?
Yes! If you like to have ready to use breakfast potatoes on hand in your freezer, I recommend making these in bulk! If you plan on using the potatoes in the short term, I suggest only dicing them one or two days ahead of time. Although this will not eliminate the cooking time, it will greatly decrease the time needed to prepare your fresh meal. If you are hosting, the mess that is made will be far less at the time of cooking!
After dicing, be sure to add them to a jar or bowl with water and an airtight lid. The water and airtight lid will prevent the potatoes from browning while they sit in the fridge.
How Do I Prepare Bulk Breakfast Potatoes?
If you find yourself often reaching for diced breakfast potatoes but don’t want to always finely dice fresh potatoes, these are a great option to prepare in bulk and place in your freezer for later.
When preparing these potatoes for the freezer and later use, the preparation is going to be different than what the recipe describes below. Instead of chopping and frying right away, you will need to blanch and flash freeze. These instructions will be included in the “Notes” section of the printable recipe.
How do I Freeze Homemade Diced Breakfast Potatoes?
If you are preparing these potatoes for use at a later time, there are a few steps you should take to ensure you have the best possible product in the freezer. These few steps will also make sure that your potatoes turn out fantastic when you take them out of the freezer and cook them! The following items only apply to the diced potatoes themselves. I suggest adding the onion and spices at the time of cooking and serving your potatoes.
Blanching Diced Potatoes
The most important step in preparing breakfast potatoes for the freezer is to blanch them. If you do not blanch your potatoes, your beautifully diced potatoes will quickly turn black and grey in the freezer. This color change in the freezer occurs because of the oxidation process that happens when a potato is exposed to air and freezing temperatures.
When you blanch your potatoes in boiling water, this enzymatic process is virtually stopped and your potatoes will maintain a beautiful bright color for MUCH longer.
Flash Freezing
Flash freezing is a process where your chosen item is evenly spread on a rimmed baking sheet that is lined with parchment or silicone mat. That baking sheet is then placed in the freezer for 1-4 hours or until the item is mostly frozen.
Flash freezing breakfast potatoes allows you to store your diced potatoes in a larger freezer bag without them forming into a VERY large clump. If you flash freeze, you can easily take out your desired amount from a larger bag without the need to thaw the whole kit and kaboodle.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Homemade Diced Breakfast Potatoes
Equipment
- Sharp Knife
- Cutting board
- Cast iron skillet with a lid
- Metal spatula
Ingredients
- 4-6 Medium Potatoes
- 2-3 TBSP high heat oil like tallow, lard or coconut oil
- ½ tsp Garlic powder if you LOVE garlic, measure with your heart
- Salt & pepper to taste
- ½ Medium Onion
Instructions
- Preheat your cast iron skillet on medium heat. Be sure to add a nice helping of your favorite high heat cooking fat. You want to make sure your skillet is nice and hot when you add your potatoes.
- With your sharp knife, finely dice your potatoes into roughly equal pieces about ¼ inch cubes. Chop the onion into similar sized pieces or whichever way you like your onion chopped.
- When the cast iron is nice and hot, add the potatoes and onion to the skillet. Season generously with salt, pepper and garlic.
- Add a lid to your pan and let the potatoes cook for at least 10 minutes with the lid on. Cooking with the lid on will allow the pan to create a crust on the bottom surface of the potatoes while the lid traps the moisture and cooks the potatoes partially by steam.
- After 10 minutes, flip the potatoes using a metal spatula. Using a metal spatula allows you to scrape the bottom of the pan efficiently. Just be careful not to stir the potatoes too much. Over stirring will cause the soft potatoes to clump and not cook as well.
- If the bottom of the pan looks dry, add some more cooking fat to the skillet. Replace the lid after flipping the potatoes and continue to cook until your desired doneness.
- Serve with sides or in a breakfast bowl immediately.
