My love of potatoes is well known. I'm not in the least embarrassed to admit that. And for breakfast, nothing beats some of these lovely little cubes of potato love.
Let's start with four medium russet potatoes, diced
3 T. of canola oil
a large skillet
Heat the oil in a large skillet over high heat until it shimmers. Carefully add the potatoes in an even layer. Lower heat to medium high.
Continue to cook potatoes, flipping them over occasionally.
When they reach your desired level of brownness, remove from skillet and drain on paper towels and salt immediately.
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