Just a short post today.
Because sometimes all you eat during a crazy week are lunch meat sandwiches and left over mini chicken pot pies (which re-heat really well in the oven, by the way!)
These potatoes are the invention of a moment where I am stuck with half of a peeled potato from a different recipe that is quickly starting to rust and needs to be cooked, ASAP.
Chop, chop, chop into uniform chunks. Toss in your favorite spices. Saute in butter. And, voila: you're good to go. Just add ketchup and a side of pancakes, scrambled eggs, and bacon. Perfect for breakfast, brunch or, my personal favorite, breakfast-for-dinner.
Yields: 1 serving
1/2 peeled baking potato, cubed
1 tsp dried chives
1/4 tsp Lawry's seasoning salt
Pepper to taste
1 tsp butter and/or cooking spray.
Spray pan lightly with cooking spray and/or melt 1 tsp butter over medium heat (I added butter more for flavor, than for crisping the potatoes).
Place cubed potato in buttered pan and season with spices. Cook for about 5 minutes or until lightly golden, stirring once or twice.