Saturday Morning Potatoes

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.
Serves 2-3

 

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.

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