Potatoes are one of my favorite vegetables. Not only are
they versatile but very tasty too.  I
know that potatoes get a lot of bad press but for a side dish for any meal of
the day they can add texture and nutrition. 
They are full of potassium and other vital nutrients.  They also pack a punch when it comes to
saving money – they are one of the most affordable vegetables.

I love to pan fry up a batch of crispy hash browns for a
weekend breakfast. Serve them with some ham or bacon and some eggs cooked any
way and you have a traditional breakfast that will satisfy anyone.

Looking for more potatoes recipes? Check the list at the end of this post for all the recipes from the rest of the Summer Fest bloggers! 

Cooking potatoes can take a long time.  Here’s a tip: before you add them to the pan
put your peeled and diced potatoes in a microwave safe bowl and microwave them
for about 4 minutes per potato.  They
will be hot when you take them out so be careful!  Then add them to the hot pan with about
3 tablespoons of vegetable oil.

To make crispy fried potatoes here’s what you’ll need:

To make 4 servings

4 large russet potatoes, peeled and diced

1 small onion, chopped

3 tablespoons of vegetable oil

Salt and pepper to taste

Put the peeled and diced potatoes in a microwave safe bowl
and microwave on high for about 16 minutes. 
The bowl and potatoes will be hot so beware.  While the potatoes are in the microwave, chop
the onion and heat the oil in a large skillet. 
Cook the onion until soft.  After
the potatoes are cooked in the microwave pour them carefully into the skillet
and cook until the potatoes are crispy.

Season with salt and pepper.  You can serve them the traditional way – eggs and bacon.

<TIP> Remember that potatoes need a lot of seasoning
so don’t be afraid to use salt liberally. 

<TIP> This is more of a method than a recipe.  Don’t be afraid to experiment with ingredients to add to your crispy fried potatoes.  One of my favorite dishes adds ham, green onions, egg whites and cheddar cheese.