1 tbsp. canola oil
2 tbsp. chopped onion
1 can (15 oz) HCF sliced potatoes, drained
1 tbsp. chopped pickled jalapeno peppers
2 tbsp. shredded cheddar cheese
2 slices slices of bacon, cooked crisp and chopped
Heat oil in a small skillet over high heat.
Add onion and cook for 2-3 minutes or until golden brown, stirring constantly.
Add potatoes and continue to cook for 3-4 minutes or until potatoes begin to brown, stirring constantly.
Reduce heat to medium-low heat.
Add chopped jalapeno; stir to combine.
Season potatoes to taste with salt and pepper.
Before serving, sprinkle potatoes with cheese and bacon.
Add ons: scramble 2 to 3 eggs into potatoes
No Nutritional Information Available
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