Sometimes the best part of breakfast is the potatoes. Ever wonder why it’s so hard to make them? Here’s a tip for perfectly cooked breakfast potatoes without all the fuss. . . . Who hasn’t made breakfast potatoes that turned out a little less than desirable? Soft and mushy, or burnt because you weren’t paying close enough attention. Never mind the fact that it sometimes takes two skillets full to feed the family, and that’s without having the benefit of leftovers. Potatoes are wonderful for stretching meals and are extremely inexpensive. These potatoes turn out perfect every time, and are easily adaptable to your family’s tastes.
You’ll need:
Potatoes (as many as you want)
2 tbsp. Olive oil (just enough to lightly coat the potatoes)
Or 2 tbsp. bacon grease (yummy)
Salt and pepper to taste
Slice the potatoes into desired shapes. You could cut like O’Brien potatoes or slice them into half-moons or pie piece shapes. You’ll want to try to cut them evenly but don’t stress about it, after all, it’s a potato.
Spread the potatoes out on a cookie sheet or two so that they are in a single layer. Now use the oil or bacon grease to drizzle over them. Using your hands (it’s messy but easier) toss the potatoes so they are all lightly coated and spread out in the pan again and give them a light sprinkling of salt and pepper. Pre heat the oven to 400 degrees. Place cookie sheet (or sheets) into the oven cook for 20 minutes then remove pans from oven, use a spatula to stir and flip potatoes. Place cookie sheets back in oven, stir and flip every 10-15 minutes until cooked to perfection. Cooking times will vary according to how you cut the potatoes.
Variations:
After the first flip and stir, add ½ cup of diced onion, bell peppers, or a few cloves of minced garlic.
These potatoes store wonderfully in the fridge or freezer. Breakfast potatoes are the perfect accompaniment to your weekend breakfast, or make extras to re-heat during the week. Perfect for quick breakfast burritos or breakfast bowls.
this is how i make home fries, with a few little changes. you cut the potato to what size you like, but while you are prepping the potatoes heat your oven 425 with the cookie sheet already in the oven. put onions, peppers, garlic, seasoning and equal amounts of oil to melted butter whatever your choice is.
I eyeball everything so I can’t give you precise measurements but it would be about maybe 2 to 3 T of oil and melted butter total together. once all mixed. Pull out hot pans be careful and pour potatoes onto pan.
this helps make a crust to the potato. my potatoes take about 25-30 minutes. But come out good every time.
always wanted to make these but didn’t like the “skillet method” since i’m usually already concentrating on other side dishes. thanks for the recipe and “adburge” for your tips.
i love the thought of being able to just grab a small single serving size bag out early in the morning to go with a quick meal. ( i am up at 3 am making the dh’s breakfast and lunch before he leaves for work) these would be perfect to add in to a breakfast wrap; maybe even pre-made bacon, egg and “tater” wraps to just pull from the freezer. Will be making a large batch of these this weekend…
hopefully there will be enough left after our large weekend breakfast meals.
i have heard that if the potatoes are soaked in water for about an hour and let dry first they will be won’t be soggy at all. is there an truth to this?:springsmile:
Just thought, wouldn’t it be easier to toss in oil and season the potatoes on a bowl before placing potatoes on cookie sheet? Id imagine there would be less potato casualties to be chased around the kitchen floor …:cowboy_rope:
Just a thought, wouldn’t it be easier to toss potatoes in oil and season in a bowl, before placing potatoes on cookie sheet? Id imagine there would be less potato wrangling around the kitchen floor …:cowboy_rope: