These are potatoes my mom used to make every saturday morning, served with scrambled eggs, ketchup for dipping and a side of bacon! So hearty and delicious and easy to make!
Prep Time: 10 mins
Cook Time: 20 mins
2 large russet potatoes, diced small
1/2 cup yellow onion, diced small
2 sprigs fresh dill or 1 Tablespoon dried dill
1-2 Tablespoons canola oil
1) Heat a cast iron skillet over medium heat, then when hot, add oil. ( if you don't have a cast iron skillet, just use a non-stick skillet )
2) Wash and dry then skin potatoes with peeler. Dice small, about 1/2 inch cubes. Then dice onion small.
3) Toss into the skillet and cook about 10 mins, shifting the potatoes throughout cooking process. Then add dill and cook another 10 mins or until golden brown.