Making your own breakfast potatoes is so much cheaper than buying the frozen ones. John and I have been making our own for a while now, but this method shortened the time involved. My dad taught me this time-saving trick he learned from one of his fishing buddies. Once a year, my dad and uncle go fishing with a childhood friend in central Florida. They stay a week, and they do some serious fishing (and eating) and come back with hundreds of fish to stock their freezers. My mom’s fried fish is the best. I’ll have to share that recipe another time. :) They make a big breakfast most mornings, so they can stay out longer on the water before heading back for lunch. These potatoes are usually on the menu.
Peel, rinse and dice potatoes into small pieces. The smaller the better. Place in a microwave safe bowl and microwave for 3 minutes.
Heat some oil in a skillet and add potatoes. Let them sit and cook without stirring for a few minutes. This will let them brown nicely, so they get crispy. Then flip them over to let brown on the other side. I like to salt them a couple times while cooking with some kosher salt. Keep flipping until they are browned.
Serve them with a fried egg on top. I love to soak up the yolk with a fork full of potatoes! Our kids love them with scrambled eggs too. They are great stirred into an egg scrambler with some sautéed onion and red pepper.
- 3-4 potatoes, any kind, peeled, rinsed and diced
- salt to taste
- Microwave the diced potatoes in a microwave safe bowl for 3 minutes.
- Heat some oil in a skillet on med heat.
- Add poatoes and spread in a layer across the skillet.
- Let cook for a few minutes, so they can brown.
- Flip the potatoes and let cook for a few minutes. Repeat process until browned.
- Add salt to taste.
Hope you have a great weekend!