1️⃣ they are clean
2️⃣ they are easy
3️⃣ they get eaten without complaint 😂

And my favorite part? I'm usually using the few potatoes that are rolling around getting soft in the bottom of my pantry.

Here's the plan: ✍🏻

Dice up your potatoes. You want them just a bit bigger than pea size. Sure, you could use frozen hash browns but in my experience, they can be harder to find without additives and they don't hold up to this cooking process well.

Heat a cast iron skillet over medium low heat. I set mine at four and leave. it. there. 🤚🏻I use lard here because I get it from my farmer and it has a high-er-ish smoke point, but any fat works. You're not going crazy with the heat remember?

Add the potatoes to the pan in a single layer and then don't touch them. 🙅🏻‍♀️ Probably for a good five minutes until the bottoms are starting to get a tinge golden brown.

Once there, stir every 2-3 minutes, scraping the bottom of the pan with a metal utensil. Give the pan a shake to even the layer out again, and continue cooking until you've got the golden crispiness you desire - about 20 minutes. Season as desired.

This low and slow cooking process allows the potatoes to cook through without burning and you really will appreciate your patience in the end.

Top with a fried egg, mix with sauteed rainbow chard (we did tonight), or eat them as is, just use those stinkin' potatoes! (Well not the actual stinky ones. Maybe just toss those out...) 😆