If you’ve been following me for a while you know these are probably in the top 10 for the recipes I make the most in my house. I grew up eating these and my kids now LOVE them!
It’s also nice because it’s a great way to use up extra baked potatoes that you’ve made at a previous meal!
They work best if you prebake the potatoes and allow the potato to fully chill in the refrigerator before making these or else they get a little mushy. I usually just put them in the fridge overnight or chill for at least 4-6 hours before using.
We usually make these using good ‘ole baker potatoes (I’m from Idaho so we take pride in our gigantic baker potatoes!)
Breakfast Potatoes
This is a simple recipe that has been passed down from my Idaho potato loving family roots! My kids love them as much as I did growing up!
Servings: 6 people
Ingredients
- 4 medium to large baker potatoes, cooked & chilled already baked just like you'd bake a plain baked potato
- 1-2 tbsp butter
- ½ tsp kosher salt (or too taste)
- ½ tsp fresh ground pepper (or too taste)
Instructions
- In a large skillet pan, melt butter to coat most of the bottom of the pan on medium low heat
- Take chilled potatoes (see note) and use a paring knife to skin the potatoes. Cut the potatoes into 4 pieces going lengthwise of each potato. Then cut the long potato strips into bite size pieces (about the size of a quarter).
- Place potatoes into buttered skillet, add salt and pepper to taste, and cook on medium heat until the first side is a golden brown color and starting to crisp. Then flip and cook on the other side. When the potatoes are crisped to your liking they are ready to eat!
- They are delicious plain, topped with choose, or with ketchup!
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