"Don't forget fried potatoes-they're a wonderful way to use up leftovers," reminds Judy Scholovich from our test kitchen. "Ready in just seconds, they taste great with breakfast or as a side dish for supper."
- 3 cups diced cooked potatoes
- 1/2 cup diced cooked onion
- 2 tablespoons butter
- Salt and pepper to taste
- In a large skillet, cook potatoes and onion in butter over medium heat for 10 minutes or until golden brown. Season with salt and pepper. Yield: 3-4 servings.
Originally published as Fried Potatoes in Quick Cooking May/June 1998, p36
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