Chef Janet from Sip & Sauté by DeGennaro shares her recipe for Son-in-Law Potatoes.
2 – 15 oz. cans of whole potatoes, drained and sliced
1/2 stick butter
1/2 package taco seasoning
4 green onions, chopped fine
8 oz. sour cream
Saute first four ingredients in a large skillet until potatoes are hot and onion is tender. Add sour cream.
Serve on a bed of fresh spinach with scrambled eggs.
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