Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 116 of 457 is Skillet Potato Hash — and here’s how it turned out.

Some mornings call for quiet — coffee in hand, the sound of potatoes hitting a hot skillet, and the slow rhythm of breakfast coming to life. There’s something grounding about it — stirring, sizzling, waiting.

The potatoes turned golden and crisp, the onions caramelized in sausage drippings, and for a moment, the kitchen smelled like pure comfort. Salt, pepper, and a fried egg on top — that’s all it needed.

Kitchen Notes

Tool Highlight: The GoodCook PRO Veggie Dicer from Walmart made prep effortless. The even cuts meant perfectly golden potatoes and evenly cooked onions; no guesswork, no tears. It’s one of those simple tools that quietly changes your kitchen rhythm.

Tip: Rinse diced potatoes in cold water and pat them dry before cooking it helps them crisp instead of steam.

Serve with: A fried egg on top and a drizzle of hot sauce, if you’re feeling bold.

341 recipes to go!

Gracefully yours,

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