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Pesto Pasta with Sun Dried Tomatoes and Asparagus
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Skillet Home Fries
Serves 4-6
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Ingredients:
| 4 medium leftover baked potatoes, skins left on, quartered and thinly sliced |
| 1 large sweet yellow onion, finely diced |
| 1 medium red bell pepper, finely diced |
| 2 tablespoons butter |
| 1 teaspoon dried herbs, (Italian seasoning works well) |
| 2 tablespoons olive oil |
| Seasoned salt |
| Fresh ground black pepper |
Directions:
- In a large bowl, toss together the potatoes, onion, bell pepper, seasoned salt and pepper, and dried herbs.
- Preheat large nonstick skillet over medium-high heat; add olive oil and butter to pan and swirl to coat bottom evenly. Add potato mixture to pan, covering bottom of pan in one shallow layer. Cook in two batches if necessary, adding more butter and oil as needed.
- Allow potatoes to get deep golden brown before turning over with spatula and browning the other side, about 5 to 7 minutes per side. Taste for seasoning, and serve hot.
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