If there’s one ingredient that makes any breakfast plate better, it’s crispy, golden potatoes. And we just discovered a way to make them out of…leftover potato salad. All you need is an old fashioned cast iron skillet and some heat.
How do I do it? Preheat the oven to 425 degrees and toss your potato salad into the pan. Cook it for about 30 minutes, shaking every ten minutes or so. Boom: breakfast potatoes!
But what about all that mayonnaise? Fun fact: Mayonnaise is mostly oil, so when it’s cooked, it just helps the potatoes turn a crispy shade of golden brown. (If your salad is really slathered in mayo, throw it into a strainer and give a quick rinse before roasting.)