Grandma Jan's Breakfast Potatoes

Growing up my family would take a trip up to Michigan at least 2 times a year to see my Grandparents. My Grandma Jan would makes these amazing breakfast potatoes everyday we were up there. She said they were easy to make but they are just made out of love. "All you need is a single skillet my recipe and a drizzle of maple syrup, which makes the potatoes pop. They were so good that when we were leaving to go back home we would ask for a container for the road.

Important Steps to making these Crispy potatoes:
- Give yourself some time to let the potatoes soak in cold water for at least an hour before you cook them. This removes a lot of the starch and allows the potatoes to get crispy.
- Make sure that the potatoes are dry after they are washed. If not the remaining water will not allow the potatoes to get crispy, defeating the purpose of soaking the potatoes.
- Use red potatoes because they hold their form best when they are being cooked.
- Used a non-stick pan because this controls heat the best.
- Let the potatoes cook without tossing them around. Tossing the potatoes doesn't allow them to get crispy and get to that golden-brown color that everyone loves to see. 

Ingredients:
- 5 red potatoes
- Pepper
- Salt
- Lawry's Seasoning Salt
- Teaspoon of Garlic Powder
- Teaspoon of Cajun Seasoning
- 3 Tablespoons of Olive Oil
- 1 red onion (diced up)
- 1 green onion (diced up)
- 1 lb. breakfast sausage link (cut up)
- Half pound of red peppers (diced up)
- 1 Tablespoon of Maple Syrup

Preparation Time: 15 minutes
Cook Time: 30 minutes
Cool off Time: 5 minutes
Total Time: 50 minutes

Instructions:
1. Dice the potatoes into evenly cubes. Approximately 3/4 inches wide. The larger cubes will take a longer time to cook
2. Season the potatoes with pepper, salt, Lawry's seasoning salt, garlic powder, and Cajun seasoning. then set them aside.
3. Grab the olive oil and non-stick skillet and place it over the stove at a medium heat.
4. Place onions and red and green onions into the skillet for about 5 minutes or until the onions soften up.
5. Place sausage links and cook them for about 10 minutes. Dice them as they cook to let them cook thoroughly. Once they are cooked take out the onions and sausages from the pan and set them to the side.
6. Turn the heat to medium high.
7. Add the red potatoes to the skillet.
8. Grab a metal spatula to scoop up the remaining flavor from the sausage.
9. Do not touch the potatoes for about 7 minutes to let them get nice and golden. Tossing them around too much won't give them a chance to get golden and crispy.
10. (Optional) add another tablespoon of olive oil, if the potatoes are sticking to the bottom of the skillet.
11. Check a few potatoes to see if they are crisp and golden on the bottom.
12. Toss the potatoes a few time to allow the other side to cook.
13. Leave them untouched for another 5 minutes.
14. Mix in the red and green onions, sausages, and red peppers.
15. Once the red peppers soften up, place the potatoes in a container or bowl.
16. Let the potatoes cool off for about 5 minutes.
17. Add your maple syrup and toss the potatoes one last time.
18. Serve and ready to eat.

Image from: https://www.savorytooth.com/breakfast-potatoes/