Add diced potatoes and sauté until almost light golden browned. Add onions back to pan and sauté and mix well with potatoes for about 30 seconds. Season with garlic powder, salt and pepper, cover, and reduce heat to medium/medium-low and cook for about 15 minutes, checking and stir often.

Uncover, increase heat to medium-high and sprinkle with a small pinch of brown sugar and dash with chili powder. Continue to sauté till crispy golden brown.

Remove from skillet with slotted spoon and plate (garnish with grated sharp Cheddar cheese and a sprig of curly parsley on top).

Breakfast Suggestion: Add rye-bread toast with real sweet butter and homemade fruit preserves (or store bought if need be), eggs your way, and a big ol' fried ham steak. Not too healthy but, mmmmmm, may be worth a few months off your life for.

Submitted by: Art Richter