I'm going to guess that you are talking about taters and meant. Yummy. I like to make it with stewing beef (or deer).
The first thing to do is marinate the meat, because you are using stewing meat. I like a mixture of beer, powdered mustard, garlic, pepper, salt, and some hot sauce for that. Let it sit for a while. Turn the meat sometimes. Try to keep the cats out of it.
The second thing to do is remember that a potato without an onion is an affront to all that is good and proper. If you are frying potatoes and don't have an onion, then you are making a mistake. I like to use left-over potatoes, but some people always forget to make too much the night before.
Dice one large onion for every two people and mix it with the taters. For every onion used, mix in one heaping tablespoon of butter (butter, not margerine). If you have green onions, mix them in too. Carrots are good as well. Just toss stuff in there, it'll be good.
So you want to get the meat started frying first because the taters were cooked the night before.
Pre-heat the frying pan. Not too hot...the high setting on your stove is just there for hot-knifing. Remember that.
Put some pig-fat in the pan. If you have deer meat, put lot of pig fat in the pan or the meat will burn. Deer are like super-models...too skinny and in need of lubrication.
When the meat is about half done and the pig fat is bubbling in a menacing manner, dump the taters in. Stir it all up. Keep it cooking until As It Happens is over or until taters are lightly browned and the onions are carmelizing.
Serve with beer.