Karen’s Breakfast Potatoes
Leftover Frank’s Grilled Potatoes with Bacon, kept cold and covered in fridge overnight, potatoes diced and bacon cut into bits
1/4 red onion, chopped
2 Tbsp. canola oil
2 Tbsp. light butter
Dice firm potatoes and cut bacon into little bits.
In a large teflon coated frying pan pre-heat canola oil on med.-high heat. Melt light butter in oil. Add chopped red onion and saute for 2-3 minutes, while stirring. Add diced potatoes and turkey bacon bits and flip over intermediately with a heat resistant or silicon spatula, until bacon is crisp, onions are browned and the edges of the potatoes are browned too.
Serve immediately with ketchup, tomato salsa or your favorite hot sauce on the side.
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