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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 a cast iron pan 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.) 

So? Go ahead and order the full pound of potato salad the next time you’re at the deli counter.

RELATED: The 15 Best Potato Recipes of All Time

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