Quick & Easy Chunky Hashbrowns

This is an easy way to make hashbrowns to go with a full breakfast.  If you start the potatoes first, by the time you have the eggs & breakfast meat done you will have a complete breakfast!
First, choose potatoes based on how many people you will be feeding.  Once again consider the size of the potato as well.  I am preparing three small red potatoes for my husband.  Begin by washing them well and scrubbing with a vegetable brush as I will be leaving the skins on for this dish.

Place potatoes on a paper plate and pierce with a fork four or five times all around.  This will prevent the potatoes from exploding in the microwave.  Put potatoes in microwave and cook for about one minute per potato.  I cooked these three potatoes for 3 minutes on high in my microwave.

Once the potatoes are cooked to fork tender (you can insert a fork with some resistance), they are ready for the next step.  Using caution (they will be hot from the microwave), carefully cube the potatoes into similar size pieces (I like them pretty chunky).

Using an appropriate sized pan (I use a nonstick small pan for this portion), drizzle it fairly generously with olive oil. You may need to add more if your potatoes start to dry out.

Place chopped potatoes into skillet and cook on medium heat until they begin to brown.

Then flip often until brown on all sides.  Since they are already cooked from the microwave, all you are trying to do is brown the edges.

Once they are browned as much as you like (the longer you cook them, the crispier they will be), they are ready to serve.  Here's a pic of my lucky husband's breakfast today!

Over medium eggs, bacon, link sausage, hashbrowns and multi grain toast, Voila!  Less time than it would take to go out to breakfast and he got to eat in his comfies!