Home-fried potatoes
Scrub potatoes and peel them if the skins are thick. Dice any size you like, from 1/4" to 1" cubes. Put in a pan with a little extra fat - olive oil, butter, bacon fat, chicken fat, and beef fat all work. Heat on medium high, stirring every five minutes or so until they are about 50% brown. Season with salt, black pepper, and red pepper flakes or cayenne for heat, paprika for color. Cover and lower the heat to medium-low. Continue to stir every five minutes until potatoes are cooked through. Cooking should take maybe 20 minutes for large cubes, less for small ones. Any excess oil can be removed from the pan by blotting with a paper towel at the end.
These take very little time so they are easy to integrate into a full hot breakfast.
A favorite variation is to fry up bacon and cut into pieces. Set these aside while frying up the potatoes. In a separate pan saute onions until they start to get translucent, then cover until cooked through. Add to the potatoes, top with the bacon, and serve as is or with cheese melted on top - a huge favorite from my cheese-eating days. We used to love to eat a plate of that on a cold morning.