Bacon, eggs, breakfast potatoes

For the very best breakfast potatoes, take two or three russet spuds, peel, rinse and dice. Soak in water for an hour, then drain and dry. This removes excess starch which helps with the eventual crisp.

Sautee in a pan with a liberal amount of canola oil and salt. Cook on medium for 25-40 minutes for that perfect crisp finish and fluffy interior.

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