Potato and Corn Toss
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
A great way to use leftover potatoes and corn this summer. Makes a great meal from breakfast thru to dinner using little potatoes!
Ingredients
  • 2 lbs. Little Potatoes Company potatoes, cooked and cooled
  • 2 ears corn, cooked, cooled and removed from husk
  • 1½ Tbsp. canola oil
  • 1 onion, diced
  • 1 red pepper, diced
  • Salt and pepper to taste
  • Parsley to garnish, optional
Instructions
  1. Use leftover cooked potatoes and corn or cook extra the night before. Let cool to room temperature and then refrigerate until ready to use.
  2. Heat the oil in a large skillet over medium high heat and cook the onions and peppers until the onions are translucent. Add the potatoes and corn and continue to cook until lightly browned. Don't stir too often. If desired to get the browned bits off the bottom add a tablespoon or two of water. This works well for regular pans, shouldn't need to for non-stick. Salt and pepper to taste. Serve immediately with parsley to garnish if desired.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/potato-and-corn-toss/