1/2 to 1 Pound Cooked Roast Beef
6 to 7 Medium Potatoes
1 Medium Yellow Onion
4 to 5 Tbsp. Vegetable Oil
2 Tsp. Fresh Parsley (or 1 Tsp. Dry Parsley)
1/4 Tsp. Lawry's Seasoned Pepper (Optional)
Salt & Pepper to taste
To PrepareFinely dice onion and parsley.
Wash and slice potatoes (you can peel them if you like, but we leave the peeling on).Cut roast into bite-sized pieces.
Add 4 to 5 Tablespoons of vegetable oil to frying pan, and heat on medium-high heat for a few minutes.
Add the potatoes, onions, roast, and seasonings to the pan, and stir.
Lawry's Seasoned Pepper to add extra flavor. I'm not a huge pepper fan, but I do love the flavor this adds to the meat.
Cover and cook for 15 to 25 minutes (depending on the size of your potato slices),
Stirring every 5 minutes, until potatoes are golden brown and crispy. Serves 4 to 6.