Skillet Hash Brown Potatoes

For breakfast, lunch or dinner, these skillet potatoes are delicious and fool-proof. It's so easy to make this side dish, you will find yourself cooking it any chance you get. Emily and I make these as smaller hash brown potatoes almost every Saturday morning and as larger fried potatoes at least one weeknight a week.

1. Heat a large skillet over medium heat. Cover the bottom of the pan with about 2 tablespoons olive oil.

2. Slice 1 medium potato (for 2 people) in 1/2 inch chunks. You can slice them larger if you want a heartier side dish.

3. Place sliced potatoes in the pan when the oil is rippling.

4. Cover the potatoes with the oil and put the lid on the pan. Let sit for about 5 minutes, or until potatoes are almost cooked through.

5. Remove the lid and stir potatoes. Season liberally with salt and pepper.

6. Lower the heat of the stove to medium. Let potatoes continue cooking for 5 more minutes, stirring occasionally so they brown on the outside.

7. They are finished when they are crisp on the outside and tender on the inside. Sprinkle lightly with more salt, and dried or fresh herbs, if desired, to finish. Enjoy this simple dish for breakfast, brunch, lunch or dinner!