Yesterday was a busy day for me. It seemed like one minute it was 2 PM and the next minute it was dinner time. I hadn't defrosted any meat, my fridge was bare, and it was too late to drive to town. So, I decided to make breakfast potatoes. This is a great meal for using up leftovers and it's delicious, but probably not great for heart-health.
I like to start with pre-cooked potatoes, as they brown faster and I'm done and can eat sooner. Leftover baked or boiled are good, or you can bake them in the microwave. Mine has a fancy "baked potato" button. If you don't save a mug of rendered bacon grease, you might want to cook your bacon first.
Chop 1/2 to 1 large onion.
Heat a large skillet to medium heat. Add a dollop of bacon grease or vegetable oil.
Add onions and salt liberally. Once onions start to become translucent, you can add any vegetables you like. I prefer carrots and broccoli or cabbage. Saute until crisp-tender. At this point I like to add halved grape tomatoes if I have them. (I didn't last night.)
Once the vegetables are cooked to your desired doneness remove them from the pan to a bowl.
Add more bacon grease, a layer of cubed potatoes, more bacon grease, and plenty of salt. Salt is really important in this dish. If in doubt, eat a piece of potato while you're cooking to check the salt. After a few minutes lift and turn the potatoes with a spatula. Repeat until most of the potato pieces have a fair amount of golden crust on them.
This is what my children were doing while I was cooking dinner. I gave them dried beans to play with. Sometimes I wonder about myself.
When the potatoes are finished cooking add the veggies back in and warm for a minute. This is also a nice time to add fresh chopped parsley or your herb of choice. Serve with your condiments of choice, my family likes ketchup and tobasco sauce. Some bacon or sausage, some fruit, and a glass of milk and you've got all your food groups. Mmmm.