Having cooked potatoes for a breakfast hash makes one-bowl breakfast meals a breeze. Using leftover baked potatoes is a great way to extend a leftover from dinner. Sautee with ham, bacon, or sausage and serve with eggs. Try some Country White Gravy or Sawmill Gravy on top.
Batch Breakfast Hash Potatoes
Ingredients
- 2 lb Russet Potatoes cleaned, (peeled is optional)
- 1 tbsp Salt Morton Coarse Kosher Salt
- 0.5 cup Avocado Oil
Instructions
- Preheat over to 375 Wash and scrub potatoes to remove any dirt and sand. Line sheet pans with parchment paper and arrange cleaned potatoes on the pans. Poke a few holes in each potato with a fork. Cook for 1 hour and 15 minutes. Refrigerate potatoes before dicing. Removing skins is an option. I leave mine on. When potatoes are cooled and diced to 1/2″ 3/4″ dice. Heat a large cast iron skillet or griddle to 350 F and spread oil onto the hot surface. Spread diced potatoes on the griddle or pan and sprinkle with salt and pepper. Saute until they start to get lightly golden brown on all sides. Let them cool off, vacuum seal, and freeze for future use.
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