I make this breakfast potato recipe just about every Sunday morning and I always get rave reviews. It’s simple to prepare with few ingredients and it’s an easy recipe to whip up for one as it is for a large brunch crowd.

Serves 4

• 4 large russet potatoes or 8 small, cubed
• Celtic salt to taste (never use regular table salt)
• 2-4 Tbs olive oil
• 1 Tbs Simply Organic Garlic ‘n Herb Seasoning
• 1 tsp cayenne pepper

In a large skillet heat olive oil to medium-high heat. Add potatoes and all seasoning. Cook uncovered until slightly crisp and brown, stirring occasionally so you do not burn the potatoes. Adjust salt and other seasonings to taste. Serve immediately.

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