Fried Corn and Potatoes

3
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"A lot of you know that I re-purpose leftovers when ever I can. So,here's a recipe of mine that re-purposed leftovers from Corn on the Cob and Baked Potatoes.If you have more ingredients than the recipe calls for,go ahead and use what you have and adjust seasonings according to your own tastes. " Keep Smiling :)"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (131.4 g)
  • Calories 119
  • Total Fat - 4.5 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 11.3 mg
  • Sodium - 580.4 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 2.9 g
  • Sugars - 1.1 g
  • Protein - 6.5 g
  • Calcium - 18.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 18.4 mg
  • Thiamin - 0.1 mg

Step 1

In a medium sized skillet over medium heat,fry bacon until desired crispiness is reached.

Step 2

Remove bacon,drain on paper towels and when cool crumble.

Step 3

In remaining bacon "drippings" add onion and peppers(if using),cook until soft and slightly browned.

Step 4

Then mix the potatoes with the onion and peppers,salt,and pepper stirring until potatoes are lightly browned.

Step 5

Add corn and crumbled bacon,stir occasionally until corn is heated through.

Tips & Variations


No special items needed.

Related

dienia b

Mr picky liked this alot

review by:
(3 Nov 2019)