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cooked diced sweet potatoes on a grey plate sitting on a wooden countertop
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Diced Sweet Breakfast Potatoes

These homemade diced sweet breakfast potatoes are a simple and delicious addition to any breakfast!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 1kcal
Cost: $5

Ingredients

  • 2-3 Medium Sweet Potatoes
  • 2-3 TBSP high heat oil like tallow lard or coconut oil
  • Salt
  • Pepper
  • Garlic powder

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.
  • When you cast iron is nice and hot, add your potatoes 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.

Notes

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 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.
Once the potatoes have cooled, lay them out on a towel for 10-15 minutes. This will help reduce the moisture when freezing.
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.