- 3 brown potatoes washed but not pealed
- 1/2 cup onion
- Salt and pepper
Chop onion and potato into bit sized pieces. Place 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, uncover and continue to cook so outsides get brown and crispy. Season with salt and pepper to taste.
Serve with eggs and toast.