Yesterday I shared our favorite recipe for Dilled Egg Salad, a really tasty and inexpensive recipe. Today I thought I would share another favorite way to stretch a menu on the cheap.
Potatoes are inexpensive, and despite being maligned for years from those in the low-carb camp, are quite healthful. Next time you make baked potatoes and have a few leftover (or just make a few extra to have on hand), try out this easy, delicious and good-for-breakfast-lunch-or-dinner side dish.
1 tablespoon vegetable oil
1/2 medium onion, sliced
2 medium or large baked potatoes
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons water
In a large, non-stick skillet, heat the oil over medium high heat. Add the onion and cook for 3-4 minutes or until they start to become translucent.
Meanwhile, slice the potatoes.
Add the potatoes to the skillet and let sit (you don't want to move them around in the pan too much so they can have a bit of "browning" on each side). Let them saute for a few minutes and them flip them around in the pan. After the initial browning, you can move them around in the pan more frequently.
Add the salt and pepper.
Stir, and take note as to whether or not the bottom of the pan is getting a slight brown to it. If it is, go ahead and add the water. The water will loosen all the tasty browned bits at the bottom of the pan, greatly enhancing the flavor of the potatoes.
Once the water has fully evaporated, remove from the pan and serve warm.
Serves 4 (oh, and you can easily double this recipe).