Two (2) Peeled Medium Sized Potatoes

One-Half (1/2) Onion (Chopped or Diced); For added zip and a wonderful taste, add an equal amount of Chopped or Diced Bell Pepper.

Cooking Oil (Olive preferred)

SPICES:  Black Pepper
                  Garlic Powder
                  Powdered Cumin
                  Dried Parsley Flakes
Electric Skillet with Cover
      (See below if you don't have          an electric skillet)


In a non-stick electric skillet, spread a teaspoon of cooking oil (olive oil works great). DO NOT use butter or margarine.  Adjust skillet to 275 degrees and pour in the diced, chopped onion. Spread the onion evenly across the entire skillet and Cook two to three minutes.    

While the onion is cooking, grate the potatoes using the coarse side of a cheese grater.  Spread the potatoes evenly across the cooking onions.  Lightly pepper across the entire pan (medium pepper or heavy pepper if you like it spicy).  Lightly sprinkle garlic powder across the potatoes followed by a liberal dash of powdered cumin (the more cumin, the more flavorful the potatoes).  Follow up with a light dusting of dried parsley flakes for color.

Cover the skillet and let cook for two to three more minutes (don't let them burn--flip potatoes when golden brown on the bottom side--check by raising them with a spatula).

Uncover the skillet and flip the potatoes (to make it easy, use a spatula to break up the potatoes into manageable pieces and then flip the pieces).  Cover skillet and cook for another two to three minutes.

Flip the potatoes again and then sprinkle lightly with salt.  Continue to flip the potatoes every minute or so until they are done to your liking.
Serve the potatoes with eggs, choice of breakfast meat, toast, butter and jelly, coffee and orange juice for a delicious start to the day.  YUM, YUM!  The potatoes smell great while they are cooking and will be crisp.  Never again will you have to eat soggy potatoes.  However, if you like your potatoes a little less crisp but just as flavorful, add a couple of teaspoons of water after the first flip to create steam under the cover. 

SHORTCUT:  To cut down on cooking time and preparation, our guest chef Oscar Medina, suggests using using dried minced onion instead of the fresh onion.  Don't pre-fry the potatoes, just put the potatoes in the pan and sprinkle the dried minced onion over the potatoes before adding any of the other spices. 

NON-ELECTRIC SKILLET VERSION:  If you don't have an electric skillet, the recipe will still work but you will need to use a medium high to high heat to achieve the desired results.