These are diced up baking potatoes (that were baked the night before at 400 degrees for 1 hour and stored in the refrigerator overnight).  You could easily serve these potatoes for dinner - or pack them up for lunch at your desk!  They are so simple, yet so versatile - it’s smart to have a recipe like this mastered!

While you’re dicing up your potatoes - heat up a skillet - and you decide if you want to go with the vegetable/canola oil in the skillet or if bacon grease is more your style.  Bacon grease is such a lovely thing for the morning.

I diced up some red onion to add to our potatoes.  We don’t mind ours a bit chunky - dice them up smaller if you need to.

And you’ll see from her recipe - the sky is the limit when it comes to what you can add to these babies!  Great way to clean out the refrigerator.

I did cook my onions first and removed them from the skillet before adding the potatoes.  I like the onions crispy and brown, but Eric not so much - do what works for you!

When your skillet is nice and hot (but not smoking) - add your potatoes in a nice layer and allow them time to cook undisturbed.  This is the only way you’re going to get a nice crusty breakfast potato!  While the potatoes were cooking away - I tossed a little flour over the top ... so that when I flipped them over - I could get a really nice crust too!

When I flipped my potatoes - I added my cooked onions back in - and cooked it all undisturbed again (crispy brown crust needed).

You can serve these as side dish for any meal of the day - but they are really great breakfast potatoes!

Or you can add some cheese, bacon and some fried eggs and have a scrumptious Breakfast Skillet - I served mine with a side of Pico de Gallo and a little sour cream ... YUM!