1-3 potatoes, diced
eggs
dill
cinnamon
tabasco® green jalapeño sauce
sea salt
white pepper
2-6 tablespoons water
1-3 tablespoons butter
cooking spray
skillet

Start by heating your skillet on medium-low. Once that is heated, put in about a tablespoon of butter per potato. Once the butter is melted add your potatoes. Now you can have some fun. You want to add the green tabasco sauce, as much as you like, dill and cinnamon. I cooked 3 potatoes and added about 1½ tablespoons of tabasco. Sascha likes extra dill so I shake on lots of it. Probably about 1 tablespoon. I add just a dash of cinnamon, which was less than ¼ teaspoon. Let the potatoes cook, stir them occasionally. Here’s a little tip. When some of them start to get a bit of a golden crust you want to add your water. It’s about 2 tablespoons per potato. The water will help soften the potato and evaporate well before they are done cooking, it helps to speed up the cooking time as well. Once the water is evaporated you can turn the heat up to medium to let the potatoes brown. Once they’re done divide them up and plate them.

I use the same skillet to cook my eggs which I like to do over easy, so the yolks are runny but the whites are done. Reduce the heat to medium low and let the skillet cool down for a min then add your egg(s). I let them cook on a lower heat so the egg whites set but they don’t burn. Once the white is mostly set I spray the top with a spritz of cooking spray and flip them over. Let them set for just a min so the yolk doesn’t set and then slide them onto the potatoes. Add a dash of sea salt and ground white pepper and voila!