Breakfast Potatoes

INGREDIENTS:

Several potatoes (about 1 small-medium potato per serving; I recommend Yukon Gold)
Seasoning mix (see below)

DIRECTIONS:

Peel  the potatoes and cut into pieces about 1/2" to 1" on a side.  Place a very
small amount of cooking oil (just enough to coat bottom)  in a Teflon-coated
frying pan over medium heat, add potatoes, cover the frying pan with a lid
(important: leave the lid on for all cooking except when stirring), and cook
over medium heat, stirring and turning every several minutes until potato pieces
begin to brown.  Sprinkle the seasoning mixture over the potatoes liberally,
stir them up, cook for a little longer, add more seasoning if desired, and serve
hot.

SEASONING MIXTURE:

(1)  Emeril's Southwest Essence (available in most groceries) is about as good
as you can do.  I recommend this.

(2)  If you don't have Emeril's or want to mix your own:

1 1/2 tbsp cumin
1 tbsp chili power
1/2 tbsp paprika
1 tsp celery salt
1/2 tsp salt
dash red (cayenne) pepper

OPTIONS:

The preceding recipe is very simple but tasty.  If desired you can add
additional things to the potatoes such as diced onions, bell peppers, or celery,
or cooked ham or bacon, to give additional variety.