COUNTRY BRUNCH SKILLET
Using frozen hash browns and packaged shredded cheese shaves minutes off the prep time of this skillet egg dish, making it an appealing meal you can put together quickly. -Elvira Brunnquell, Port Washington, Wisconsin
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally. , Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.
Nutrition Facts : Calories 304 calories, Fat 21g fat (8g saturated fat), Cholesterol 238mg cholesterol, Sodium 689mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
DOWN-HOME DINNER
This dish is a hit at every family gathering. It freezes well, so I always seem to have some on hand for last-minute meals.-Jeanette Hielpler, Bloomington, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, peas, soups, salt and pepper; mix well. , Transfer to a greased 11x7-in. baking dish. Cover and bake at 350° for 1 hour until potatoes are tender.
Nutrition Facts : Calories 273 calories, Fat 10g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 898mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 20g protein.
DOWN HOME COUNTRY SKILLET DINNER
Nothing like a one skillet meal. Not only can you have a tasty meal loaded with your favorite meat and vegetables, you have an easy clean up as well. Hope you enjoy!
Provided by Diane Atherton
Categories Beef
Time 30m
Number Of Ingredients 13
Steps:
- 1. Cook potatoes in boiling water for about 3 minutes until tender crisp; drain and set aside.
- 2. Trim visible fat from steak and slice in 1-inch pieces. Heat 2 Tbsp olive oil in ovenproof skillet over med-high heat until hot. Add steak and cook turning occasionally until browned. Remove from skillet and set aside.
- 3. Add carrots to skillet and saute 4 to 5 minutes, stirring frequently. NOTE: may need to add additional EVOO. Add onion, carrots, celery and garlic; saute until vegetables are tender.
- 4. Combine flour, salt, pepper and thyme; stir well. Add flour mixture to vegetable and cook 1 minute, stirring constantly. Add beef, tomatoes, corn and beef broth, stirring frequently. Bring to a boil; reduce heat and simmer for 5 minutes, stirring occasionally.
- 5. Remove skillet from heat and arrange potato slices over top of beef mixture covering completely. Brush potatoes with EVOO; sprinkle with salt and pepper, if desired. Broil 5 1/2-inches from broiler about 15 minutes or until potatoes are lightly browned.
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