Prep 10 mins
Cook 20 mins
This is the best way I know to use up leftover baked potatoes from the previous evening's steak-fest. I've pretty much settled in on this recipe and it's served me well for about 30 years. My daughter always loved these for breakfast with some leftover hunks of re-heated grilled sirloin and a couple of over-medium eggs. And, this is a good, easy recipe for NEW CHEFS. Enjoy these for breakfast drenched in white gravy along with scrambled eggs.
- 4 medium potatoes, baked (leftover, cold)
- 1⁄4 small onion, chopped
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon white pepper (canned)
- 2 tablespoons salted butter
- 4 tablespoons corn oil
- Leave the peelings on the potatoes and dice into 1/2-inch cubes.
- Melt the butter and add the oil in a large no-stick skillet over medium-high heat. When the butter/oil is hot, add in the diced potatoes and chopped onion.
- Fry until at least 1/2 of the sides have browned -- stirring and turning should be kept to an absolute minimum.
- Transfer the home fries to a serving plate with a couple of paper towels on it to absorb extra oil.
This worked out perfectly for me...I nuked the potatoes right before I cubed them. I was afraid they were going to fall apart, but I tossed them very gently into the pan and let them sit on med for about 20 minutes...they got nice and crispy on that side. Thank you! (I used 2 T olive oil and about 1.5 T butter with 3 lg russet potatoes.)
These are truly wonderful, easy, and a great go-to breakfast potato recipe! They taste so, so delicious; my brother will not stop talking about them. Thanks; these really made my family's Christmas breakfast even better.
This is a excellent way to use up baked potatoes! Easy and so delicious too :) I used olive oil in place of corn oil and added a few sprinkles of black pepper. Thanks for sharing the recipe!