Not sure what to do with those leftover potatoes calling your name in the refrigerator…I have an idea, bust them out and make Southwest Skillet Potatoes! Perfect as a hearty breakfast or served for dinner as a side, either way these babies are delicious. Start with cold baked potatoes, any type will do, and cut into bite size pieces. Throw them into a hot skillet with a little coconut oil and any other veggies you have on hand. I guarantee your family will eat these up!
I’ve added a nutrition boost to my skillet potatoes by adding fresh, chopped kale. Most people eat it right up!
Benefits of kale:
Kale is high in fiber, low in calories, and per calorie, contains more iron than beef. Rich in vitamins K, A, and C, kale is considered one of the most nutrient dense superfood vegetables available today.
- Check out the San Diego Farm Bureau for a listing of Farmers Markets near you.
- Jimbos Naturally has a beautiful selection of local produce available every day.
- 3-4 leftover baked potatoes, cut into bite-size pieces
- 1 red, yellow or orange bell pepper, chopped
- 1 small yellow onion, chopped
- 1 clove garlic, finely minced
- 1 bunch Lacinato kale, chopped
- 1 teaspoon (or to taste) sea salt
- Freshly ground pepper to taste
- Red pepper flakes to taste (I used about 1 1/2 teaspoons as I'm not a huge fan of overly spicy food)
- 1 tablespoon coconut oil
- Heat coconut oil in a large skillet over medium-high heat. Add the onion and peppers.
- Cook about 2 minutes.
- Add potatoes, sea salt, pepper and continue to cook until potatoes begin to brown.
- Add in garlic, kale and red pepper flakes.
- Taste for seasoning. If desired, add more salt, pepper and red pepper flakes.
- Serve warm.
- vegan, gluten-free, dairy-free, soy-free, corn-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.