Ingredientsbreakfast potatoes - cut

  • 3 brown potatoes washed but not pealed
  • 1/2 cup onion
  • Salt and pepper

 

Chop onion and potato into bit sized pieces.  Pbreakfast potatoes - cookinglace into a skillet with 2 T water. Cover and heat over medium-low heat.  Let cook for 20 minutes.  Check;  the potatoes should easily pierce with a fork.  Of not, stir, cover, and cook longer.

 

 

Once potatoes are soft, uncovbreakfast potatoes - finisheder and continue to cook so outsides get brown and crispy.  Season with salt and pepper to taste.

 

 

Serve with eggs and toast.