(Mostly) Make-Ahead Skillet Potatoes
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(Mostly) Make-Ahead Skillet Potatoes
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These mostly make-ahead skillet potatoes are a really easy dish to prep before the holidays. You pre-cook the potatoes and can dice up everything to go in it ahead of time!
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Ingredients
- 6-7 cups of chopped cold boiled potatoes ( red or waxy yellow)
- 5-6 lices of bacon
- 1/2 white onion diced
- 1/4 cup butter butter
- 2-3 green onions
- seasoning salt
- parsley to garnish
Instructions
- Pre-heat your oven to 400 degrees F.
- Chop up your bacon and onions into large pieces. Place the bacon and the white onions into the skillet.
- While those are cooking, chop up your green onion and potatoes. I like two kinds of onion, the white and green taste completely different.
- When your bacon is cooked to soft and your onions soft, throw in the potatoes.
- Place in the oven and roast the potatoes for 10-15 minutes, until they heat up and start to crisp up. Cook to your desired crispness, turning the potatoes every 5 minutes or so. Sprinkle with seasoning salt to taste. Garnish with the green onions and heat up at the very last ( I don't like browned green onions). Sprinkle with fresh parsley right before serving if desired.
Notes
- Serve with eggs on top for the family to enjoy!
Nutrition Information
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Calories
302kcal
(15%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
48mg
(16%)
Sodium
305mg
(13%)
Potassium
602mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
415IU
(8%)
Vitamin C
11.8mg
(13%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 305mg | 13% |
| Potassium | 602mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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