There are other ways to eat leftovers besides simply heating them up the next day.
This recipe for Homefries takes leftover roasted potatoes and carrots from your holiday dinner and turns them into a perfect breakfast accompaniment to your fried eggs or omelet the next day.
- 2 TBL olive oil
- 3 cups of roasted potatoes and carrots – dice into large pieces
- 1 red bell pepper – diced
Take your leftover roasted potatoes and carrots and cut them up into large bit-size pieces.
Heat a non-stick skillet with olive oil on medium heat. Add the red bell pepper and chopped potatoes and carrots.
Cook until potatoes get a nice crunchy crust on the outside.
Serve with your favorite breakfast foods.