Skillet Corn And Potato Toss Recipes

POTATO AND CORN SKILLET HASH

Steps:

• Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
• Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate.
• Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
• Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.

SKILLET CORN AND POTATO TOSS

Steps:

• Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until they begin to richly brown on edges, stirring occasionally.
• Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.

SKILLET CORN AND POTATO TOSS

Steps:

• Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until they begin to richly brown on edges, stirring occasionally.
• Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.

SKILLET CORN AND POTATO TOSS

Steps:

• Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until they begin to richly brown on edges, stirring occasionally.
• Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.

SKILLET CORN AND POTATOES

Steps:

• In saucepan of boiling salted water, cook whole potatoes for 15 to 20 minutes, or just until tender but not mushy.
• Drain and peel potatoes.
• Cut potatoes into bite size chunks.
• In a large skillet, melt 1/3 cup butter over medium heat.
• Add potatoes; cook, stirring often, for 20 to 30 minutes, adding remainder of butter as necessary, until crispy and golden.
• Stir in cooked corn kernels and cloves of roasted garlic; cook for 5 minutes or until heated through.
• Remove from heat; stir in basil or mint.
• ROASTED GARLIC:.
• To roast garlic, slice top third of the two garlic heads to expose tops of cloves.
• Wrap each garlic head well in foil paper.
• Bake in center of preheated 425 degree Fahrenheit oven for about 40 minutes or until cloves are thoroughly softened.
• Let cool for at least 15 minutes.
• Squeeze out pulp.

POTATO SKILLET

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.

CREAMY SKILLET CORN

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.