We happened to have some leftover fresh cut french fries from a dinner out the other night, and the kids were clamoring for breakfast for dinner, so I decided to make some skillet potatoes to go with scrambled eggs.
I have to say, I am so thrilled with these Garden Vegetable Skillet Potatoes, I can't wait to make them again. The Boy was planning out when we could make them again - he's thinking next Tuesday. I guess that makes them a hit.
Garden Vegetable Skillet Potatoes
2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped
2 cloves garlic, chopped
1 1/2 c chopped yellow squash (approximately half a small squash)
1 1/2 c chopped zucchini (approximately half a small zucchini)
2 c chopped potatoes, or if possible thick cut home fries
1 Tbsp Montreal steak seasoning (to taste)
salt, to taste
Melt olive oil and butter together in a large skillet.
Saute onion and garlic until softened (about 5 minutes).
Stir in the yellow squash and zucchini and cook on medium heat for 5 additional minutes.
Add the chopped potatoes (or french fries) and saute about 10 minutes (or until potatoes are cooked through, if using raw potatoes), stirring occasionally. Sprinkle in the seasoning in the final minutes of cooking, and then serve.