After hours and hours of trial and error in the lab, I think it's safe to say that my breakfast potatoes are worthy of your stomach lining. These are the only breakfast potatoes you will ever need, I promise. So if your mom or boyfriend or girlfriend has their own special potato recipe, you might want to skip this one, because it just wouldn't be fair to them.
-3 medium-sized russet potatoes; rinsed, rubbed, and cubed (but not peeled).
-pinch salt
-1/2 tsp. black or mixed pepper, preferably fresh from the grinder.
-1 tsp. paprika
-1/2 tsp. dried dill, or a couple pinches of torn-up fresh dill
-dash of lemon juice
-olive oil for frying
heat oil until bubbles gather around a small piece of potato dropped into the pan. fry potatoes until they start to brown, then add the spices. turn heat down to medium and continue to cook until golden brown (and of course a little red from the paprika). add the lemon juice and cook for another minute, then remove from heat. I prefer to eat these with ketchup and over-easy eggs.
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