Freezer sweet potato home fries are a great way to put a hot breakfast on the table in 5 minutes flat, this is perfect for you if you want to uplevel your breakfasts without spending tons of time cooking.
I’m a meal prep queen, I absolutely LOVE stocking my freezer with items to make my life easier later.
But…some foods just make meal prep difficult.
Freezer sweet potato home fries
Potatoes for example.
So many veggies (onions, peas, corn, peppers) I can just plop in the freezer for use later and they work GREAT!
…but potatoes become a slimy yucky mess when you do that.
I don’t know about you, but I love me a good breakfast skillet with some pan-fried potatoes (see my regular home fries recipe here)
I also love how great my body feels when I wake up and fuel it well…but like most of you, I don’t have time to do that on a regular basis without a little help from meal prep.
…which is why I HAD to figure out a way to freeze potatoes for quick and easy breakfasts.
The good news is that it can totally be done (I knew it could be done because otherwise the freezer aisle would not be stocked with frozen french fries)…but it takes a few extra steps.
How to freeze potatoes (and sweet potatoes)
To make freezer sweet potato home fries, you’ve gotta cook the potatoes (or at least blanch them first).
Blanching is a process of quickly cooking veggies and then plunging them in a bowl of ice water to halt the cooking process.
This is helpful because it will ensure that your veggies (sweet potatoes in this case) don’t overcook and become mushy.
How to make sweet potato home fries
- Cut the sweet potatoes into the desired size- Many recipes out there would have you boil or steam the whole potato and then cut them.
I don’t love this approach for two reasons. Number one, it causes the outside of the potato to get too soft before the inside is cooked through, and number two it makes the whole proccess more time consuming because you have to wait until after the potato is cool to cut it into the desired shape.
2. Bring the sweet potatoes to a boil in salted room temperature water. After the potatoes are boiling, turn the heat to low and continue to simmer until potatoes are just barely cooked through (in my case it took 4-5 minutes after they started boiling.
You don’t want to overcook the sweet potatoes, because freezing the potatoes will already soften their structure so if they are overcooked to begin with you’ll end up with mushy veggies.
3. Plunge in ice water (if desired)- I often skip this step, but it will help to halt that cooking process and make sure the potatoes aren’t overcooked.
4. Spread the potatoes out on a baking sheet lined with a silicon baking mat or parchment pater. Put in the freezer for about 4 hours to flash freeze them.
5. When the potatoes are frozen, store in a gallon ziploc bag until ready to use.
How to use freezer sweet potato home fries
There are many ways you can cook the sweet potato home fries after they have been frozen. You could roast them, or sometimes I even batter and fry them (yum).
My favorite way to prepare them though is to pan-fry them with just a little bit of oil over medium high heat until they get a little color all around. You can also mix them with sauteed onions, peppers, mushrooms you name it for a tasty little breakfast skillet!
Cooking them directly from the freezer only takes about 5 minutes. Just enough time to fry a few eggs to go with it and enjoy a from-scratch hot breakfast in no time flat!
In fact, my favorite way to eat them is in this sweet potato breakfast skillet with bacon and avocado (yum!)
Little hacks like these freezer sweet potato home fries help me stay sane and help me keep my body nourished (something that’s so easy to neglect as a mom!)
Do you have any morning mom hacks that help you put breakfast on the table? I’d love to hear! Let me know in the comments below!
- 2 Large Sweet Potatoes
- 1 Tbsp Salt
- Olive or Canola oil (enough to lightly coat the number of potatoes you are cooking)
- Salt tt
- Peel sweet Potatoes and cut into bite sized cubes.
- Add potatoes and salt to a large pot of room temperature water. Bring to a boil over medium high heat. Once the pot is boiling turn down the heat and simmer until the potatoes are just barely tender (4-5 minutes)
- Remove from heat and strain potatoes. Plunge sweet potatoes into a large bowl of ice water to halt the cooking process. Strain again.
- Lay sweet potatoes out evenly on a cookie sheet lined with parchment paper or a silicon baking mat. Freeze potatoes for 2-4 hours to keep them separate while frozen (instead of frozen in one giant lump).
- Store in a labelled freezer bag for 2-3 months.
- Saute only as many as you need in olive or canola oil over medium-high heat for 4-5 minutes until lightly browned on all sides. Salt to taste. Taste great with your favorite sauteed veggies, avocados, and eggs prepared however you like them.
Use this recipe to meal prep my favorite sweet potato breakfast skillet recipe
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 772mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 3g