How to use up leftover french fries
Don’t throw out your leftover french fries! Make this leftover french fry breakfast skillet and breakfast is ready in no time. If you are looking for Weight Watchers recipes, you’ve come to the right place.
How do you get leftover french fries crispy again?
Simply use a cast iron skillet. That way the leftover french fries start to cook and crisp up as the eggs start to set.
Here’s what the crust looks like – nice and crunchy!
Leftover French Fry Skillet
Don't forget to bring home your leftover french fries to make this french fry skillet. Feel free to add any veggies or meat that you like.
Ingredients
- avocado oil spray
- 2 ounces of leftover French fries, chopped
- 2 eggs
- 1/4 cup milk (I used almond milk)
- 1 tablespoon hot sauce
- pinch of salt and pepper
- 1 teaspoon minced onion
- 1/2 cup baby spinach, chopped
- 2 chicken breakfast sausages, chopped (I used AmyLu)
- 1/2 ounce Cabot extra sharp cheddar cheese
- parsley for garnish after it comes out of the oven
Instructions
Heat the olive oil in a 6-inch cast iron skillet over medium heat. Lightly coat the skillet with nonstick cooking spray.
Add the chopped leftover French fries and spread them into an even layer. Press them down gently with a spatula and cook for 3 to 4 minutes, until the bottoms begin to crisp.
In a small bowl, whisk together the eggs, milk, hot sauce, salt, pepper, baby spinach, and chopped chicken breakfast sausage.
Pour the egg mixture evenly over the crispy fries. Sprinkle the shredded Cabot extra sharp cheddar over the top.
Reduce the heat to medium-low, cover the skillet with a lid, and cook for 6 to 8 minutes, or until the eggs are almost completely set.
While the eggs finish cooking, preheat the broiler to high. Transfer the skillet to the oven and broil for 1 to 2 minutes, just until the cheese is melted, bubbly, and lightly browned. Keep a close eye on it so it doesn't burn.
Remove the skillet from the oven and let it rest for 1 minute. Run a knife around the edge of the skillet to loosen the frittata, then garnish with fresh parsley and serve.
Notes
Update 2026: This skillet is 8 Weight Watchers points. If you count calories or macros: 389 calories, 24 fat, 17 carbs, 2 fiber and 27 protein.
While this was delicious, I have to say – Tony’s eggs are way better than mine! Maybe because they are made with love. 
If you love savory breakfasts, check out these breakfast casserole muffins – yum!
So productive!
Accomplished so much yesterday! My meal plan for the week, shopping list and blog schedule. It’s time to clean my desk again – so much crap accumulates on it!
After I left the house, went to vacuum my car, went to the Dollar Store to stock up on more tupperware, went to Bed Bath & Beyond and bought a new muffin tin, then went to the grocery store. I love using my cash from the restaurant to pay for groceries – makes me feel like I don’t spend actual money on food. I know that sounds weird! Not bad yesterday – $78!
While I was out I got the cutest snapchat from my step-son Joe – how cute are their dogs?!
Sending some link love to Kim – she posted her recent meal plan this week now that her kids are back in school after spring break and t-ball season starts. One of the coolest ideas she had was to make oven tacos! That way you can portion out all the meat and cheese and everyone can eat at the same time – just add the desired toppings. Awesome idea Kim!
On my way to the Outpatient Pavilion on my way to work this morning. At my last diabetes appointment I was supposed to have a fasting blood test done, and I didn’t know it, so I have to run and get my blood drawn before work. It’s always a good idea to know what your numbers are. I’ve only put it off for four weeks – yikes!
It’s rainy and cold today – blah – oh well, it’s Monday, what can you expect? Make it a great day!
Looking for more Weight Watchers recipes for breakfast? Check out my breakfast category here.
Leftover French Fry Breakfast Skillet
Always bring your french fries home! Then you'll be able to make this leftover french fry breakfast skillet. You're welcome!
Ingredients
- Leftover French Fry Breakfast Skillet
- 1 teaspoon olive oil
- 2 ounces of leftover French fries, chopped
- 4 eggs
- 1/4 cup milk
- 1 tablespoon hot sauce
- pinch of salt and pepper
- 2 ounces chopped deli ham
- 1/2 ounce Cabot extra sharp cheddar cheese
- parsley for garnish after it comes out of the oven
Instructions
In a 6 inch cast skillet, pour the olive oil and spray avocado oil spray and put over medium heat. When it starts to get hot, add the French fries to the skillet and press down with a spatula. Mix the eggs, milk, hot sauce, salt, pepper and deli ham together. Pour that mixture over the fries, then add the shredded cheese. Bring temp down to medium low and put a lid on the skillet, and cook for about 6-8 minutes, or until the eggs are set. Heat broiler on high. Let the cheese get all bubbly and nice. Using a knife, run the knife around the side of the pan and it will release the bottom. Sprinkle with fresh parsley and breakfast is done!
Notes
To track this directly to your WW app or check the points for your plan, please click here!
Nutrition Information:
Yield: 2 Serving Size: 2Amount Per Serving: Calories: 437Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 207mgSodium: 716mgCarbohydrates: 39gFiber: 3gSugar: 2gProtein: 17g
Let me know if you make this Leftover French Fry Breakfast Skillet!
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Made the French fry skillet this AM. Was awesome way to use leftover French fries. I doubled the recipe and substituted roasted broccoli and cauliflower as didn’t have ham. Very yummy with salsa on top.
That’s awesome Joan! Love the idea of adding salsa on top!
Made it, family liked it! Added diced red pepper to the eggs and a generous layer of fresh spinach between the eggs and cheese. Didn’t have a skillet so used a Pyrex glass pan, baked a little after broiling to cook the bottom. Thanks for helping me use up those French fries leftovers, I’d always just thrown them away. https://photos.app.goo.gl/XXcZ28L9NwxwmsvM6
Yum!
This looks great and I laughed at your story. I have Jimmy Garapalo on my fantasy football team!! He did indeed make it to the nfl!
Small world!
This looks simple enough to do! I’m so tempted to make it now… don’t know if I can wait until tomorrow! ;p
Routing for good numbers for you and I am DYING – that meatball salad????? Genius.
You and your hubs still need to come visit me one of these days! 😛
This post is chock full of GREAT ideas…meatball salad, french fry skillet, oven tacos…WOW!
Blood sugar numbers….uge! I have to go tomorrow to get my blood drawn. the numbers have been kind of high this month for some reason. Dr is going to put me on stronger meds if the numbers are not what he wants. I don’t like diabetes. Trying to control it is not easy. I give you a lot of credit, you are winning the fight!!!
Well, that meatball salad sounds rather good….tell us what all is in it so we can duplicate it, please.
Dogs are just about the best animals on this planet….they have this clock inside them that knows exactly when we are about to come home, open the door, when it’s time to eat, go for a walk, when the mailman comes, chase the squirrel, time to play, go to bed, treat time….yeah, I could go on.
Tacos look great….have a good week!!! Hope Tony feels better.
Okay Biz….praying for Tony.
Thanks Louise! And I agree, having the sugars is difficult, but I’ll take that over cancer any day! 😀
Ok that method for cooking tacos is brilliant!!
Sorry that Tony has had so many times were he isn’t feeling great lately – hope he is OK!
I love those oven tacos – such an easy way to make dinner!
Glad u made up for the 20$ night you had. When I was in law school, I did food delivery. I’d study in my car between food calls. I would bring home all the cash and divide it up into envelopes. An envelope for food, gas, manicure/pedicure, hair, target, etc. I loved having all that “free cash”. LOL. I went to my Endo last week. Since the surgery, my A1c went from 8.2 to 6.7. Today is my first day off the pump. I just took a a shot of long acting insulin( levemere). I hope I don’t need anything else. I also hope my bs doesn’t plunge.
That is exciting news Randi! So now you just take the long lasting insulin, and that’s it?!
Hope your numbers stay good!
I keep wanting to make one of these breakfast skillets – I need to put it on my actual food calendar so I don’t forget!!
Happy Monday, Biz!
Hope your numbers are ok! It’s a beautiful sunny day here. 😉 But that rain must be on the way – I tend to use your weather to plan my following day! We had a rainy weekend but it was a great opportunity to take care of some indoor projects. I even made some soup for lunches this week – yum! Have a great week! 🙂
I think my last A1C was 6.2 – hopefully I am the same or even lower. OMG, I made a potato gnocchi Italian turkey sausage soup that is to die for – hope to post it some time this week, not sure though with Tony in the hospital 🙁
I LOVE TO MAKE TACOS THAT WAY. THEY ARE SO GOOD! i made sloppy joes with ground turkey this weekend, baked them on top of soudough toast with pepper jack cheese. Cauliflower roasted on the side. Man, what a delicious dinner!
Wow, that sounds amazing Jan!
Meatball salad? I’ve got to try me some of that!
Your handwriting is so neat and small! I can’t even read my own lists at times.
How nice to come home to a home-cooked meal – it looked really good! BTW, that meatball salad intrigues me – do I spy a lot of cheese cubes in it? And doesn’t the produce part get all wilty with those giant hot balls (sigh, I did that just for you) on it?
I love giant hot balls Shelley! Ha, it’s mixed greens, carrots, celery, tomato, red onion, fontinella cheese cubes, two homemade meatballs with marinara, topped with asiago cheese and served with balsamic dressing. I actually have had people ask for a separate plate, and then stab at the meatball and add it to the salad – people seem to like it!
Wow! You have an incredible memory. I always wish I was better with names…I’m good with faces…just not names! That meatball salad looks awesome. You and Tony are so sweet…love 🙂
Looks to me you had a great weekend and what a treat to come home after a long working night and you smell the tomato sauce when you open the door. That has never happened to me before.
Tony is actually an awesome cook – I just never let him in the kitchen because I take over!
Hope Tony is feeling better! How sweet of him to make you pasta after a very long day. He’s a keeper, that one!
Now that he’s in the hospital, I feel guilty that he made me food when he wasn’t feeling well. 🙁