I use Mario Batali's roasted potatoes recipe. Cut yukons into 1-inch cubes, parboil for two minutes, drain, season salt and pepper, roast in 425 oven for 25-30 min, I like 'em pretty dark myself.
When I do these for dinner I add chopped rosemary and a head of unpeeled garlic cloves to the potatoes before roasting.
I guess you could do the parboil the night before but these are great as leftovers so you may be able to do the whole thing ahead of time and put them in the frig.
I think they come out great just spreading them out on the sheetpan, drizzle with olive oil, sprinkle evenly with sea salt, and then toss. Lower the temp to 400 degrees. Try to avoid putting them in the fridge once they are cooked. If you want to prep ahead of time, just cut them up and hold them in water (in the fridge).
Can't do this ahead of time, but I like to make a roesti: shred large peeled raw potato (I like Yukon Gold) in food processor. I haven't tried Alton Brown's tip yet to put the shreds in a salad spinner to rid them of moisture, but try to get the potatoes as dry as possible. Heat oil in a saute pan till just below smoking, put potatoes in and flatten them into a cake (I season with salt/pepper at this point). You want the cake to be very flat or you'll have gross soggy potatoes on the inside. Let 'em fry till the underside is GBD, flip the cake and fry the other side also till GBD. Serve hot with sour cream or whatever.
If you have a food processor, this actually goes very fast. Heat the pan while prepping the potato.
One of the keys to good homefries is a very hot pan. I also, cook the potatoes before hand and then cube them. With onions and peppers. But you want to cook the potatoes alone so that they develope a nice brown crunchy outside. I always season with garlic, pepper, Mrs. Dash and paprika. Once you put the potatoes in a hot pan, don't touch them until they start getting brown, then add the rest of the veggies.
Lots of choices- My dad used to boil the potatoes the night before. In the am, he wouls cube them up, into the cast iron with lots of butter, salt and pepper, onions and peppers. Cook until crunchy and brown. You can certainly add whatever you like- herbs, garlice, etc. I even have one family member who only wants the potatoes ciikied in butter and S/P.
There was a thread recently for Mormom Funeral potatoes, which could certainly be adapted for a breakfast casserole. No need to prepare ahead of time. Here it is again:
1 package Ore Ida Has browns or home fries
1 contianer sour cream
1 stick butter
1 can cream of chicken soup
16 oz ( or to taste) shredded sharp cheddar
To top the casserole: crushed corn flakes
Put all of the ingredients in a large casserole dish ( I use the disposable tin foil lasagna pans)- top with the corn flakes, and into the oven at 350 for about an hour- til it is nice and gooey. I use the potatoes still frozen