Potato Mushroom And Onion Skillet Recipes

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POTATO-TOPPED GROUND BEEF SKILLET

Compared to other ground beef skillet recipes, the depth of flavor in this recipe is amazing, and I never have leftovers when I take it to potlucks. I love recipes that I can cook and serve in the same skillet. If your butcher has chili grind beef, which is coarsely ground, go for that; it lends an extra meaty texture. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 18



Potato-Topped Ground Beef Skillet image

Steps:

  • In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan., In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly., Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.

Nutrition Facts : Calories 313 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 459mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

2 pounds lean ground beef (90% lean)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 large onion, chopped
4 medium carrots, sliced
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
2 tablespoons all-purpose flour
2 teaspoons herbes de Provence
1-1/4 cups dry red wine or reduced-sodium beef broth
1 can (14-1/2 ounces) reduced-sodium beef broth
1-1/4 pounds red potatoes (about 4 medium), cut into 1/4-inch slices
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Parmesan cheese
Minced fresh parsley, optional

BEEF AND MUSHROOMS WITH SMASHED POTATOES

I was inspired to make this recipe after I couldn't stop thinking of a similar dish served in my elementary school cafeteria more than 50 years ago! I like that it's quick to make, and my husband and grandchildren love it. -Ronna Farley, Rockville, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Beef and Mushrooms with Smashed Potatoes image

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes., Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.

Nutrition Facts : Calories 517 calories, Fat 26g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 896mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces
1 pound ground beef
1/2 pound sliced fresh mushrooms
1 medium onion, halved and sliced
3 tablespoons all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
1 can (14-1/2 ounces) beef broth
2 tablespoons butter, softened
1/2 cup half-and-half cream
1/2 cup french-fried onions

SKILLET-ROASTED AND CREAMED MUSHROOMS AND ONIONS

Talk about umami! Whenever mushrooms, onions, and garlic are cooking, that's when everybody in the house is salivating for dinner, because the scent is so intoxicating. This particular dish is so crave-worthy, you might want to make a double batch!

Provided by Carla Hall

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12



Skillet-Roasted and Creamed Mushrooms and Onions image

Steps:

  • Skillet-roast the garlic cloves: Heat a large skillet over medium heat and add the unpeeled garlic cloves. Cook, stirring occasionally, so that the skin gets charred on all sides, 15 to 20 minutes. Remove from the heat and wrap the garlic cloves in a clean kitchen towel for a few minutes to cool and soften. Peel off the skins and set aside.
  • Heat the same skillet over medium-high heat and add the mushrooms to the dry skillet. Cook, stirring occasionally, until the mushrooms have released their natural juices and begin to soften and brown, about 10 minutes. Remove the mushrooms from the skillet and set aside.
  • Melt the butter in the same skillet, then add the thawed pearl onions and the peeled skillet-roasted garlic cloves. Toss to coat completely in the butter.
  • Cook, stirring occasionally, over medium-high heat until the onions begin to caramelize and turn golden, 5 to 7 minutes.
  • Sprinkle the sugar and 1 teaspoon of salt over the top of the onions and garlic, then add the vegetable stock, vinegar and thyme sprigs, stirring often and scraping the browned bits from the bottom of the pan. Then add the reserved mushrooms back into the pan, tossing with the onions and garlic.
  • Simmer over medium-high heat until the liquid begins to thicken, 2 to 3 minutes, then stir in the cream, nutmeg, and Parmesan to coat and bring to a simmer so that the sauce warms through completely, 2 minutes. Add salt and pepper to taste before serving.

8 cloves garlic, unpeeled
1 pound white or cremini mushrooms, stems removed, then quartered
1 tablespoon unsalted butter
2 cups frozen pearl onions, thawed
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
1/2 cup vegetable stock
1 tablespoon white wine vinegar
2 sprigs fresh thyme
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1/4 cup freshly grated Parmesan

POTATO & MUSHROOM SKILLET

Simply tasty and full of vitamins. A new clever way to serve potatoes. From Vida, a weekly German ladies magazine. I have tried this recipe twice with success and served it as a main dish on our non-meat nights.

Provided by sunny_day

Categories     One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 9



Potato & Mushroom Skillet image

Steps:

  • Cut potatoes in half (or more if the potatoes are not small).
  • Cut tomatoes in half and slice green onion.
  • Add oil to skillet on medium heat.
  • Add potatoes and fry for approx.
  • 10 minutes.
  • Season with salt.
  • Add mushrooms whole to skillet with the potatoes and fry for approx 5 minutes.
  • Generously season with salt and pepper.
  • Add cherry tomatoes& green onion and cook for 1 minute.
  • Ready to serve.
  • For Dip: Remove thyme leave from the steam and stir in with the herbed sour cream.
  • Serve some dip on top each serving.
  • Guten Appetit!

500 g small potatoes
2 tablespoons oil
250 g cherry tomatoes
250 g mushrooms
2 stalks green onions
salt
pepper
1/2 bunch fresh thyme
150 g herbed sour cream

MUSHROOM & POTATO SKILLET

Make and share this Mushroom & Potato Skillet recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8



Mushroom & Potato Skillet image

Steps:

  • In a medium bowl add potatoes in a small amount of salted water, cook, covered for 20 to 25 minutes.
  • Drain and set aside to cool.
  • In a large skillet with oil saute sliced mushrooms and finely chopped onion until tender about 5 minutes.
  • Peel and slice the potatoes, then add to the skillet.
  • Sprinkle with salt and pepper.
  • Cook over medium heat for 5 minutes, or until heated through, turning occasionally.
  • Add sour cream.
  • Sprinkle with fresh dillweed.

Nutrition Facts : Calories 233.4, Fat 13.2, SaturatedFat 4.7, Cholesterol 12.7, Sodium 316.5, Carbohydrate 25.8, Fiber 3.5, Sugar 3, Protein 5.2

1 lb potato
8 ounces mushrooms, sliced
1 onion, chopped
2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1 tablespoon fresh dill weed

POTATO-MUSHROOM FRITTATA

Provided by Pierre Franey

Categories     brunch, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 12



Potato-Mushroom Frittata image

Steps:

  • Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
  • When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
  • Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
  • Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
  • Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
  • Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
  • Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 960 milligrams, Sugar 5 grams, TransFat 0 grams

1 pound red-skinned potatoes
Salt to taste
3 tablespoons vegetable oil
1/2 pound mushrooms, thinly sliced
1 cup thinly sliced onions
1 sweet red bell pepper, cored and cut into thin strips
1 cup diced cooked ham
2 teaspoons minced garlic
Freshly ground pepper to taste
8 large eggs, at room temperature
2 tablespoons olive oil
1/2 cup coarsely chopped fresh basil or Italian parsley

BACKYARD SKILLET SMASHED POTATOES AND ONIONS

Who would have thought a backyard skillet grill would change the world! I can't believe how much fun it is cooking on these. These potatoes are easy and yummy.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 6



Backyard Skillet Smashed Potatoes and Onions image

Steps:

  • Place new potatoes and water in a microwave-safe bowl. Cover and heat on high in a microwave until soft enough to smash, about 8 minutes.
  • Preheat an outdoor skillet for high heat and lightly oil the grate. Place a cast-iron skillet on the grill to preheat.
  • Drain water from the potato bowl and add onion and olive oil; mix well. Carefully spread potato mixture into the skillet and smash each potato using the back of a spatula.
  • Grill until onions are browned and potatoes are crispy, about 5 minutes per side. Season with seasoned salt and paprika.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 45.2 g, Fat 7 g, Fiber 6.1 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 73.7 mg, Sugar 4.2 g

2 pounds new potatoes
2 tablespoons water
1 onion, minced
2 tablespoons olive oil
1 pinch seasoned salt, or to taste
1 pinch paprika, or to taste

POTATO SKILLET

My son loves this recipe even though he doesn't care much for breakfast food.

Provided by LaDonna

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 40m

Yield 2

Number Of Ingredients 7



Potato Skillet image

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
  • Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
  • When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.

Nutrition Facts : Calories 484.7 calories, Carbohydrate 16 g, Cholesterol 331.9 mg, Fat 37.4 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 13.7 g, Sodium 836.6 mg, Sugar 1.1 g

4 slices bacon
2 peeled and diced potatoes
⅛ teaspoon garlic salt
⅛ teaspoon seasoning salt
⅛ teaspoon black pepper
3 eggs, beaten
¼ cup shredded Cheddar cheese

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