Heat a large skillet, cast iron skillet recommended, over medium-high heat. Add cooking oil or use rendered fat from cooking breakfast meat.

Dice the leftover baked potatoes into bite sized cubes.

Next, add the diced potatoes to the hot skillet and use a spatula to turn the potatoes to coat with oil (or fat).

Season the potatoes with the Greek seasoning, garlic powder, and salt and pepper, if desired according to taste preference.

Pan fry until golden brown, turning occasionally, until you have crispy breakfast potatoes.

Garnish with a bit of fresh chopped parsley, if desired, and serve.