Crispy potato technique for breakfast burritos

The method I have settled on after many attempts: par-boil potato cubes (half-inch) until just barely fork-tender, drain completely and steam-dry for five minutes, then finish in a cast iron pan with a small amount of fat on medium-high heat until deep golden. Do not move them for at least three minutes per side. The result is a potato that holds its crisp texture inside the burrito for the entire eating time. The par-boil dries the interior so it does not steam from the inside, and the cast iron gives you the high contact heat you need for the crust. Non-stick cannot get hot enough for this.