"Scabbed" Potatoes

You know how when you get married, there are things that you attempt to make just like your dear husband's mama did? Well, this is my best stab at it. Scabbed potatoes. Can't remember the exact story on how they got their name, but it has to do with the skins and the fry job making them look well, scabbed. Enjoy!

4-6 potatoes, diced (russet, Yukon gold, red, any and all is fine)
1 Tbsp oil
1/2 onion, diced
onion powder
garlic powder

Cook onion and oil in a frying pan on a low to medium heat until onions are translucent. Add diced potatoes and sprinkle seasonings over the tops of the potatoes. Confession time: I rarely measure things these days, so I will not even attempt to say the exact measurements for these seasonings for fear it will come out terrible! So think ratios. You want twice as much onion powder as garlic powder, and less salt than garlic powder.  Got it? Okay, so it works well to cover the pan with a lid so that the potatoes can steam. Don't forget about them though, because they need to be turned so that they don't burn. This is the trick to making them "scabby". Cook them on a low enough heat that you have plenty of time to stir them. My husband sets a 4 minute timer to remind him to stir them. You probably want to do this about 5 times. Serve with scrambled tofu, or in a breakfast burrito!