Description
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.
Ingredients
- 6 large russet (baking) potatoes
- 1 large green bell pepper, cut into 1/2-inch dice
- 1 large red bell pepper, cut into 1/2-inch dice
- 1 large onion, cut into 1/2-inch dice
- ΒΌ cup vegetable oil
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 8