GARLIC HERB SKILLET POTATOES
Serve as a side dish for company or family. Sophisticated enough for an event, but easy enough for a weeknight dinner.
Provided by Beeaditude
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
- Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 39.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 32.4 mg, Sugar 1.4 g
POLISH HUNTER'S CHOUCROUTE (BIGOS)
Alex Witchel brought this recipe to The Times in 2008. Bigos is the sauerkraut stew that many consider the national dish of Poland. The author Louis Begley calls it Polish choucroute. With a pot of coarse grain mustard on the side and boiled potatoes topped with dill, the overall effect is a grown-up's version of a child's dinner party.
Provided by Alex Witchel
Categories one pot, sausages, main course
Time 4h
Yield 6 generous servings
Number Of Ingredients 14
Steps:
- Place onions in a bowl and mix with salt; set aside. Place a large skillet over medium heat; sauté bacon until brown and crisp. Remove from pan and set aside. Add onions to pan; sauté over medium heat until golden, about 10 minutes. Remove pan from heat; set aside.
- Place sauerkraut in a heavy casserole without rinsing it unless you find the taste too strong. If you do, rinse in cold water and press water out in a colander. Add to sauerkraut the onions, potatoes, garlic, peppercorns and all meats except frankfurters, sausages and kielbasa. Peel and core apples, cut into quarters, and add to casserole. Mix well. Add enough consommé and wine to barely reach surface of sauerkraut. Cover and cook over low heat for 2 1/2 hours, stirring occasionally and scraping bottom of casserole.
- Allow casserole to cool. Throw out bones and outer skin of knuckles. If not serving dish the same day, cover and refrigerate. If serving the same day, add sausages and kielbasa, and cook over low heat for 1 hour before serving.
- Fifteen minutes before serving, pour vodka over mixture. Place on a platter with raised edges (to prevent liquid from spilling), arranging sausages on top. If desired, serve with coarse grain mustard and lightly buttered boiled potatoes sprinkled with chopped dill.
QUICK CHOUCROUTE GARNIE
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.
SKILLET SCALLOPED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
- Meanwhile, set the oven to broil and move the rack to the center.
- Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
- Garnish with the sour cream and green onions.
SKILLET CHOUCROUTE WITH POTATOES
Categories Onion Pork Potato Sauté Father's Day Dinner Spring Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Cook kielbasa in large skillet over medium-high heat until sausage is beginning to brown and some fat is rendered, about 3 minutes. Add onion and thyme. Cover and cook until onion starts to soften, stirring once, about 2 minutes. Add apple juice, broth and sauerkraut. Mix in potatoes. Reduce heat to medium-low. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt and pepper.
EASY SKILLET POTATOES
Make and share this Easy Skillet Potatoes recipe from Food.com.
Provided by WibblyWobblyIzzy
Categories Potato
Time 25m
Yield 20-30 potato pieces, 2-3 serving(s)
Number Of Ingredients 3
Steps:
- get a pan hot (medium heat)
- add oil to the pan.
- slice the potatoes any you would like.
- when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
- sprinkle Lawry's salt on the potatoes (a little goes a long way).
- when they are done they will be brown - dark brown and hard.
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
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
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