Crispy Breakfast Potatoes

1. Dice the baked potatoes into 1/2″ cubes.

2. Pour olive oil into a large skillet over medium heat. Once hot, carefully add potatoes to hot oil. Sprinkle with dried basil, salt and black pepper.

3. Cook the potatoes, stirring every few minutes, for about 10-12 minutes or until the potatoes are golden brown and crispy. If there is a bit of oil left in the pan, place the cooked potatoes on a plate topped with a paper towel so they are not greasy. Enjoy!

Notes:
1. To bake the potatoes, I use these steps: Wash and dry the potatoes, rub with a little bit of olive oil and sprinkle with salt and rub until the potato is coated evenly. Place on a baking sheet lined with aluminum foil, pierce the potato 3-4 times with a fork, then bake at 350 F for one hour. Refrigerate overnight before using, or let them cool for at least 15-20 minutes before proceeding in the recipe.

2. You can make the potatoes without the basil for regular crispy potatoes, or add dried basil and dried oregano (or even just Italian seasoning) to make them Italian-style crispy potatoes.

3. You can serve these plain with ketchup, or sprinkle with some cheddar or Parmesan right after you take them out of the pan.