If you’ve never had hash browns from left over baked potatoes, you’ve been missing out. The larger pieces are crunchy on the outside, soft inside, and the delicate little pieces become crunchy little accents.
When we ate such things more, I’d often cook a few extra potatoes just for these left overs…somehow, they just aren’t as good made from potatoes done in the microwave.
Of course, something needs to be done with the Potato Skins, but I’ve taken care of that, too.
Serve these for breakfast or a side, wonderful drizzled with a bit of yogurt or sour cream, sublime if little chunks of cream cheese are dropped into the pan on the hot potatoes and left just long enough to start to soften and melt. Top with green onions or chives, if desired.
Baked Potato Hashbrowns
- 3 to 4 left over baked potatoes
- salt and pepper to taste
- 2 tablespoons or so of olive oil
Slice potatoes in half lengthwise. Using a small spoon, scoop out the filling, leaving a small rim of the potato along the skins.
Preheat frying pan and oil. When warm, add potato pieces, frying until golden brown. Stir now and then. Drain well on paper towels or in a large colander.
Salt and pepper to taste.