Breakfast Potatoes

Breakfast Potatoes

I've been making these forever. Use alongside eggs or in a breakfast burrito. 
They are best cooked in a well seasoned cast iron pan or griddle.

Serves 2

1 T canola oil
2-3 medium sized Russet potatoes, scrubbed and cut into 1-cm dice
1-4 to 1/2 jalapeno, seeded and finely chopped
1-2 green onions, white and green part, sliced thinly
pinch kosher salt

Heat a 10-inch cast iron pan over medium heat.

Wash and cut the potatoes and prep the jalapeno and green onion.

Add canola oil to the pan. Add the potatoes. Cook, stirring every few minutes until mostly cooked thru. Add jalapeno and green onion. Continue to cook for another 3-5 minutes. Add salt to taste. Serve.