Nothing like some warm, crunchy breakfast potatoes. We made these while we were camping and right now (as I start my diet, boy would these taste good). But I have the great memory and that is all I need for now! I know these will be a permanent recipe for many many more mornings to come. I found this great recipe over at Lick the Bowl Good. This is one of my very first blogs I started reading, this one and one other, Your Homebased Mom. Without me stumbling across these two blogs, my blog would maybe never of came to be. So, I thank these two ladies for there AWESOME blogs and the many recipes my family has enjoyed because of them!
from Link the Bowl Good
4 medium sized Russet potatoes
4-6 tbsp Vegetable or Olive Oil
Seasoned Salt (see recipe below)
Preheat non stick skillet on stove top over medium high heat. Put enough oil to coat the pan (about 1-2 tbsp). Meanwhile peel the potato and wipe it off with a clean paper towel. DO NOT rinse the potato because it absorbs water and takes longer for the potatoes to crisp up. Cut the potatoes into a 1/4 inch diced pieces.
Put the potatoes in the pan and coat them evenly with the oil so they don't stick to the pan. Leave them alone for the first couple minutes until the cubes turn a golden brown. Don't toss them too much or the potatoes will cook through without browning and will become soggy. Toss the potatoes around a few times until they're evenly browned on all sides.
When they're completely cooked through and crispy around the edges, sprinkle a little seasoned salt over the potatoes until they're seasoned to your liking. Mix well and eatthem while they're still hot.
1/4 cup salt
2 tbsp black pepper
2 tbsp garlic powder
1 tsp paprika
Store in an airtight container.