Sautéed (Fried) Potatoes
It sounds healthier if you call them sautéed somehow. This is an easy side dish for breakfast or supper. Use olive oil and butter for the healthier option; use bacon drippings if you want more flavor. This is definitely one of those recipes that is free-form and not very dependent on measuring anything. But I'll give it my best guess as a starting point.
4 potatoes, peeled and diced
1.5 tbs oil
1.5 tbs butter
1/2 diced onion (optional)
salt and pepper to taste
Peel the potatoes. To get the pieces uniform, slice the potatoes into 1/2" slices, the rotate and slice into 1/2" slices again--so you end up with roughly 1/2" square sticks of potatoes. (This is easiest for me if you take the top and bottom rounded pieces off and dice them separately but you can try to hold them together with the rest of the potato.) Then turn the potato "sticks" 90 degrees and slice them into 1/2" pieces, so you end up with 1/2" squares of potatoes.
Heat the oil and butter (or bacon drippings) until hot but not smoking. Add the potatoes and stir well to coat all sides, then let them sit and cook until browned on one side. Turn them and brown the other sides. Try not to be impatient and turn them too often or they don't get browned! We like them a bit crispy around here. If you're going to add the onions, do it about halfway through and watch the heat a bit more carefully so you don't burn them by accident. Salt and pepper to taste.
We like these at dinner with steak or chicken or pork chops. We like them at breakfast in breakfast burritos (with some scrambled eggs) or just next to the eggs. My children, being of unusual taste sometimes, like to take the leftovers for lunch and eat them with ketchup (of course!).
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