A great part of a hearty breakfast on a cold Alaska morning, Musher’s Fried Taters are a frequently asked for favorite at what we jokingly refer to as the Twenty Mile Kennel Bed and Breakfast. Sometimes I prepare ahead. The night before I prepare the potatoes, peeled or with the jackets on, by microwaving until almost done. Allow to cool on the counter then wrap with plastic wrap and store overnight in the refrigerator. In the morning dice as usual. Already cooked, all the potatoes have to do is brown to make a quick and easy fried potato dish.

• 5 medium diced potatoes (with or without skins, your choice)
• 1/2 cup diced celery
• 2 tablespoons bacon bits
• 3 tablespoons cooking oil

• 1 cup diced onions
• 1 1/2 cups diced sweet peppers (mix green, red, orange or yellow)
• Seasoned salt to taste
• Fresh ground black pepper

1. Scrub potatoes for skin on, or peel and dice 1/8-inch. Heat pan, add oil.
2. After oil is hot, add potatoes. Stir to coat all potatoes with oil. Fry and stir often over moderate heat for five minutes.
3. Add onions, peppers and celery, stir often while cooking.
4. Season with pepper and seasoned salt. Caution: you can always add more later - taste first.
5. Stir frequently to brown potatoes lightly on all sides.
6. As the potatoes cook, the shine of the oil will diminish and the potatoes will become dull. When dull, add bacon bits, stir; allow to deep-brown for serving.