Even though potatoes are round or oval, and occasionally bumpy, they can easily be cut into perfectly even cubes. All you need is a peeler, a sharp knife, and the timesaving technique outlined below. Once you master the technique, which works for any kind of potato, including sweet potatoes, you’ll be adding diced potatoes to every meal!
You can keep your diced potatoes in cold water and refrigerate them for up to one day before using, or put them to work in your kitchen right away. Here are two of the most popular ways to use diced potatoes—particularly in breakfast foods. Add a couple of scrambled eggs, and you’re all set!
Golden brown and crisp on the outside and tender inside, roasted cubed potatoes will always make an excellent side dish for breakfast, brunch, or dinner. Using evenly shaped cubes ensures that your potatoes all cook at the same rate, for uniform extra-crispiness. Heat your oven to 400° F with a sheet pan in the oven as it heats. Preheating the sheet pan helps sear the edges of the potatoes faster, which is a very good thing.
While the oven and sheet pan heat, toss your cubed potatoes in a mixing bowl with olive or vegetable oil and season liberally with salt (and pepper and other spices if desired). Using a potholder or oven mitt, carefully remove the hot sheet pan from the oven and spread out the cubed potatoes in an even layer. Return to the oven and roast until the bottoms are brown and crispy, about 10 minutes, then use a spatula to stir the potato cubes and continue to roast until uniformly golden brown and crispy. Note: An air-fryer may also be used to cook cubed potatoes. You’ll want them in the fryer for about 10 minutes at 400° F.
When you’re craving a diner-style breakfast or brunch (or are stumped for a side dish), this simple hash full of crisp, golden potatoes and chopped vegetables hits the spot. “Hash” is named after the French