Breakfast Potatoes

I'll admit, I had much rather have diced up potatoes than hash browns.  Maybe because there are FOUR sides to get brown and crunchy rather than just top and bottom?  Hmmmmmmmmm.  Yep, I think that's the reason.

 2 large potatoes, washed, dried and diced into 1/4 inch pieces

2 T. canola oil

Heat the oil in a cast iron skillet over high heat until it shimmers.  Carefully add the diced potatoes and lower the heat to medium high.  Let the potatoes cook until the potatoes on the bottom begin to brown and then turn with a metal spatula.  Continue cooking and turning the potatoes occasionally until they reach your desired level of crunchy browned goodness.

Add salt to taste and serve immediately.