Rating: 4.5 stars 4.5
31 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

I'm tired of buying this at the store, so I decided to make my own. In my opinion, this is the best way to prepare potatoes for a typical breakfast. This recipe lasts a long time in the freezer. Just pull the bag out of the freezer and toss as much as you want onto a hot pan or griddle. Add more vegetable oil when cooking if needed. Enjoy.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. Drain, then set aside until cool. Once cool, cut into 1/2-inch dice.

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  • Combine the potatoes, green bell pepper, red bell pepper, and onion in a mixing bowl. Drizzle in the vegetable oil, and gently stir until evenly coated. Spoon the mixture into resealable freezer bags. Store the mixture in the freezer.

  • To prepare, cook the frozen mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

Nutrition Facts

291 calories; protein 6.2g; carbohydrates 52.3g; fat 7.2g; sodium 18.8mg. Full Nutrition
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