Freeze-Ahead Breakfast Hash Browns

Preheat the oven to 425 degrees F.

Peel and dice the potatoes and place them in a large bowl. Drizzle with olive oil, tossing to coat the potatoes in the oil (just enough oil to lightly coat them). Season as desired with salt and pepper.

Spread the potato cubes out on a baking sheet. Place the potatoes in the oven and bake at 425 degrees F for 20-25 minutes or until cooked through. Stir the potatoes occasionally so they brown evenly.

Remove the baking sheet from the oven and let cool completely. When cool, place the baking sheet in the freezer and flash-freeze the potato cubes for 30-45 minutes or until frozen solid. Transfer the frozen hash browns to an airtight container.

Freeze for up to 4 months. Reheat in the oven at 350 degrees F for 10 minutes, stirring occasionally. Can also be reheated in a skillet on the stove.