Breakfast Potatoes

Serves: 2 to 4

2 Russet potatoes
2 tablespoons unsalted butter
2 slices thick cut bacon
1/8 teaspoon pepper
1/4 teaspoon onion powder
1/2 teaspoon parsley flakes
1/4 teaspoon basil leaves
1/4 cup shredded Romano cheese

Wash and dice potatoes. Cut bacon into bite-sized pieces. Melt butter in a 12-inch skillet over medium heat. Add potatoes and bacon and stir. Add spices. Continue cooking stirring occasionally until potatoes are golden brown and bacon is crisp. Remove from heat and immediately sprinkle with cheese. Have with a glass of water.

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