So after making baked potatoes to go with the delicious Santiago Bean Dip, we had a couple left over. So on our last morning at the beach, it was time to use up the leftovers. These homefries were the perfect thing. Everyone loved these and they’re a cinch to make when you already have a cooked potato. If you don’t have a baked potato on hand, scrub your raw potato, stab it with a fork, and wrap in a damp paper towel; then microwave for about 6 minutes. The potato should be fork-tender when done. Allow to cool enough to chop before proceeding with the recipe below.
- 3 Tbsp butter
- 1 Tbsp olive oil
- 1 vidalia onion, diced
- 1 baked potato, diced
- salt and freshly ground pepper to taste
In a skillet (I used a cast iron one), heat butter and olive oil over medium-high heat. Add onion and sautee until translucent. Add diced potato and cook for about 5-10 more minutes. Try not to mix the potatoes too much so they have a chance to get crispy and browned. Add more butter if necessary. Season with salt and pepper. Serve immediately, and enjoy!