I’m calling these Saturday Morning Potatoes because they are a creation from leftovers we had Friday night. For a quick side dish, I make roasted potatoes with Lipton Onion Soup Mix (the recipe is right on the box!). It’s one of my favorites – and too easy! I always make enough to have leftovers and thought they would make perfect breakfast potatoes. You start with 2 pounds of red potatoes, but I had about a pound leftover after dinner.
To crisp them up, heat them through and add a little more flavor, I tossed them with a bit of vegetable oil and about a 1/4 cup of chopped green pepper.
Saturday Morning Potatoes
1 pound Lipton Onion-Roasted Potatoes
1 tablespoons vegetable oil
1/4 cup chopped frozen green bell pepper
salt and pepper
Heat the vegetable oil in a skillet over medium-high heat and add cold leftover potatoes and bell pepper; mix together. Spread out to make an even layer and toss a few times to crisp the potatoes and heat everything through. Salt and pepper to taste.