Kancamagus Breakfast Potatoes

Ingredients

• 2 lb potatoes, cut into 1/2-inch cubes
• 1 small onion, chopped
• 1 bell pepper, chopped — optional
• 2 Tbsp oil or butter
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and black pepper to taste

Trail Tater Method

1. Heat the griddle or skillet over medium to medium-high heat and add the oil or butter.
2. Add the potatoes in one layer. Season with garlic powder, paprika, salt and pepper. Let them sit for a few minutes before turning so they actually brown.
3. Cook about 15–20 minutes, turning every few minutes. If the centers are still firm, splash on 2–3 tablespoons of water and cover for 3–5 minutes to steam them through.
4. Add the onion and optional bell pepper during the last 6–8 minutes. Cook until the potatoes are browned outside and tender inside.
5. Taste, adjust the seasoning and serve hot beside the Lost River Mountain Breakfast.

Options

• Bacon potatoes: cook chopped bacon first and use a little bacon fat for the potatoes.
• Sausage hash: add cooked breakfast sausage during the last 5 minutes.
• Cheesy: scatter shredded cheddar over the top, cover for a minute and let it melt.
• Camp shortcut: parboil the cubed potatoes at home for 5–6 minutes, chill them, and they’ll crisp much faster at camp.