One of my favorite weekend breakfast sides is my husband’s breakfast potatoes. Usually, we have cooked potatoes leftover from the week, sometimes roasted potatoes. I haven’t tried it yet myself, though I imagine this recipe would probably work with sweet potatoes or pumpkin, though I think I would under cook both before cooking them in the skillet to maintain their shape.
uncooked or cooked potatoes
1 to 2 T coconut oil, bacon grease, or lard
salt and pepper
1. If using uncooked potatoes, cut the potatoes into one inch pieces and cook for about 15 minutes until the pieces are tender but not falling apart. Drain the potatoes.
2. Heat a cast iron skillet to medium high heat and add the coconut oil, lard, or bacon grease. Add the potatoes and cook until browned on all sides. Season with salt and pepper to taste.
3. Serve warm.
This recipe works great with leftover potatoes whether they were baked potatoes or cooked as pieces in water. If you want to vary the recipe, try sauteing onion or pepper in the skillet before cooking the potatoes, and mix the two together at the end.
Because I love meeting new people and sharing, this post is linked to:
Pennywise Platter, Frugal Food Thursday, Foodie Friday, Full Plate Thursday, Your Green Resource, Frugal Friday, Food on Friday, Real Food Wednesday, Whole Food Wednesday, This Chick Cooks, Healthy 2day Wednesdays, Allergy Free Wednesdays, Food on Fridays, Foodie Friday