I like to make extra potatoes any time I make baked or mashed or barbecue or whatever, and I stash a few in the fridge for breakfast potatoes the next morning. There so easy to whip up once you have the cooked, cooled potatoes.
Pretty much one potato per person and a half. Anyway these never seem to have any leftovers no matter the odds.
You will need:
cooked ( baked, boiled or otherwise) potatoes, cooled and cubed (large cubes. More like neatly squared chunks) Idaho or the small red bliss seem to work best. The yukon tend to get a little slimy.
red bell pepper, diced (optional)
salt and pepper
Put all the above ingredients in a skillet on med heat and keep an eye out. There is a fine line between well done, yummy, crispy and burnt.
* I sprinkled some fresh parsley on at the end for color. Not necessary but if you have it why not?
** also shown in the picture, a fried egg on toast with sliced tomato and a cup of tea. Really very upstanding breakfast : )