1/2 c. Italian flavored bread crumbs
1 (16 oz.) can whole potatoes, drained
1 egg, beaten with 1 tbsp. water
3 tbsp. butter

Place bread crumbs on sheet of waxed paper. One at a time, dip potatoes in egg, then roll in bread crumbs. Place on another sheet of waxed paper to dry. Over medium high heat, in medium skillet, melt butter. When butter is very hot, add potatoes. Shake pan frequently to roll potatoes until browned evenly, about 5 minutes. Makes 2 servings.