PapaGregMan's Breakfast Egg & Potato Scramble

Ingredients

Eggs (figure 3 per person and maybe 1 to grow on)
Potatoes - 1 to 2 medium or smallish
Onion - about 1/3
Mushrooms - optional (canned pieces & stems)
Cooking oil - enough to coat the bottom of the skillet
Salt (you can always add more later, but you can't take it back out.)
Pepper (I like a lot)
Garlic salt (a little goes a long way)
Parsley flakes (your best guess)

Peel potatoes and set aside.
Break the eggs and add some salt, pepper, garlic salt and parsley and beat together thoroughly.
Heat cooking oil in the skillet. I find a teflon coated one with high sides works best. The potatoes tend to stick in an iron skillet.
While the oil is heating, dice the potatoes. You want the oil to be pretty hot, otherwise the potatoes just absorb it.
Brown the potatoes. Don't be shy about this - I mean brown those suckers!
While the potatoes are browning, cut the onion, open and drain the mushrooms if you use them.
Canned mushrooms tend to pop and if that bothers you, use a spatter screen/lid.
Once the onions are somewhat translucent, you can add the eggs, or you can wait until the onions just start to turn brown.
Once the eggs are in, just keep stirring it until they are dry to your satisfaction.
Top it off with some picante sauce and dig in.

Note: You can cook this dish for one person or for a bunch. I don't really measure any of the condiments, but just adjust everything for the size of the crowd.

Greg Burns - Freeman Branch