*Sometimes I use leftover bacon, in which case I stir it in after the first few minutes of browning the potatoes to re-crisp it. On occasion, I have used pepperoni (I cut the pieces in quarters) or ham instead of (or mixed with) a couple of pieces of leftover bacon. Feel free to experiment with prosciutto or sausage. For a vegetarian option, the meat may be omitted altogether. If not using a meat that will produce a little grease for the pan, simply use olive oil instead.
**I don’t squeeze the excess moisture from the potatoes, as they tend to feel fairly dry once thawed. If for some reason yours seem wet, you may wish to squeeze them in a clean tea towel before sautéing so they brown a little for you.