This is a really good, hearty, breakfast that doesn't take too long and doesn't use bacon, eggs, or pancakes.  It cooks best in a cast iron frying pan but a non-stick frying pan works as well.  The secret to getting the potatoes to brown on the outside is to use a decent amount of oil.  Don't try to cut back on the 2 tablespoons of oil when you are cooking them.   Lastly, we have a local sausage here, Conecuh, that you can buy in small diameter sheep casings casings.  It's delicious and works great in this recipe.  If you cant get Conecuh, look for a firm smoked sausage that isn't spicy hot.  

1 lb	sausage cut in ⅛" to ¼" thick slices
2	russet potatoes washed and cut into ½" pieces (don't peel the potatoes)
1	onion, diced
3 tbl	butt rub
2 tbl	canola oil

Wash and dry the potatoes but don’t peel them.  Cut up the potatoes, sausage, and onions.  Put the sausage and onions in a cast iron skillet over medium heat and cook until the onions are not quite translucent.  Transfer the sausage and onions to a bowl, cover them to keep them warm, and set them aside.  Keeping the skillet at medium, add the canola oil to the skillet, and then the potatoes.  Let the potatoes sit for a few minutes and brown on the bottom.  Stir or flip and let the potatoes and let them brown again.  Stir or flip the potatoes and let them brown again one last time.  Add the sausage and onion mixture back to the skillet, spread the butt rub over everything, stir well to combine, and serve.