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The first step in preparing homemade breakfast potatoes involves cutting the potatoes into uniform pieces. This ensures even cooking and consistent texture throughout the batch. For chunkier pieces, cut each potato into cubes about ¾ inch in size. If you prefer shredded-style breakfast potatoes, slice them thinly using a mandoline or knife before tossing them with oil and seasonings.

Kneading dough with a stand mixer is another technique that requires attention to detail. Bakers should start by adding flour gradually to prevent overmixing while still achieving a smooth dough consistency. The dough should feel elastic but not overly sticky when it's ready. Using paddle attachments for initial mixing followed by hooks for kneading ensures thorough yet gentle handling of the dough.

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