This is my favorite thing to do with leftover baked potatoes. With Chris home on spring break this week there are precious few leftovers to eat for lunch and he’s certainly looking for lunch every day! Here’s what we had today.

Fried potatoes

leftover baked potatoes, diced
salt and pepper to taste
canola oil

Coat the bottom of a nonstick skilled with a little canola oil and heat just to the smoking point. Add your potatoes and seasonings and toss occasionally until very crispy and browned. If you have any leftover meat, dice finely and add just at the end of cooking to heat through.

Today I had a little bacon and chicken leftover from dinner so I cut that into very small dice (there was only a tiny bit) and tossed it in. We had just enough romaine to make a small salad each.