Sunday morning breakfast is scrambled eggs, sausage, and pan-fried diced potatoes. The spice on the potatoes varies. I’ve used herbs de Provence, ras al hannout, curry, and plain old improvisation, and probably a few other things I’ve forgotten.
A couple of weeks ago I saw a show with Anthony Bourdain in South Africa, and they spent a good deal of time talking about boerewors, the South African take on sausage. I looked up a few recipes online for it, made a batch of dry spice, and then instead of making sausage I just used it on the taters. Depending on which recipe you use (mine was the union of several that I found), you might add red wine vinegar or worcestershire sauce; I added that to the potatoes separately so I could store the rest of the dry spice mix. It all ended up pretty good, very unique.
What other traditional spice blends are worth trying on diced pan-fried potatoes?