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Diced Breakfast potatoes on a grey plate sitting on a wooden countertop
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Homemade Diced Breakfast Potatoes

These homemade diced breakfast potatoes are a simple and delicious addition to any breakfast!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast Potatoes, Diced Potatoes
Servings: 4
Calories: 1kcal
Cost: Under $5

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.

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 onion and spices at the time of cooking and serving your potatoes.
Blanching Diced Potatoes
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. 
Blanching potatoes in boiling water stops the enzymatic process 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.