2 or 3 large leftover baked potatoes
1 tablespoon vegetable oil
2 tablespoons butter
5 scallions, finely chopped, whites and greens
Salt and pepper or steak seasoning blend
Scoop cooked potatoes from shells and coarsely chop. Heat a medium nonstick skillet over moderate heat. Add oil and butter to the pan. When butter melts into the oil, add green onions and cook 1 minute. Add potatoes and cook, turning occasionally, until potatoes are crusted and golden and onions begin to brown at edges.