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briana's country garden potato skillet

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

My daughter came home this weekend, & because we both have a love & passion for cooking, we made BRUNCH TOGETHER. WE BOTH TRULY ENJOYED IT, We used fresh herbs from the garden to give the potatoes the flavor & taste of comfort. It is what mama use to do with me, when ever I would come home to Arkansas on those once or twice yearly visits. I had Arkansas Thick sliced slab bacon that I had brought back from an earlier visit to Arkansas & it completed our Brunch perfectly. The addition of the roasted red peppers not only added color but flavor as well. We topped them with Cheddar cheese

(2 ratings)
yield 6 -8 depending on portion size
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients For briana's country garden potato skillet

  • 6-8 md
    russet potatoes, washed peeled & cubed or other potatoes of choice
  • 3 sprig
    fresh parsley, chopped
  • 3-4 sprig
    fresh thyme leaves( stripped backwards from stems)
  • 8-10 sprig
    fresh chive, chopped
  • 1 jar
    roasted red sweet peppers, chopped or more if desired ( or one large roasted sweet pepper)
  • 2 lg
    onions chopped
  • 1 1/2 tsp
    steak seasoning (similiar to montreal)
  • 2 Tbsp
    coconut oil
  • 1-1/2 c
    shredded sharp cheddar cheese (or other cheese of your choice)

How To Make briana's country garden potato skillet

  • 1
    Add the coconut oil to a large skillet. I used a 16 inch size with lid. Heat over medium high heat till hot. Then add the cubed potatoes.
  • 2
    Stir with a large wooden spoon and then add the chopped herbs and stir to blend. Add the steak seasoning.
  • 3
    Chop the sweet red peppers, and set aside a few minutes.
  • 4
    Cook the potatoes about 5 to 10 minutes, then add in the sweet red peppers.
  • 5
    Stir occasionally to prevent potatoes from sticking. Reduce heat to low until potatoes are tender, or a fork slips in and releases easily. Cover with lid. Then when fully cooked, top potatoes with shredded sharp cheddar cheese or cheese of your choice. Cover with lid to allow cheese to melt. Turn heat off. Serve while still hot.
  • 6
    Our completed Breakfast Brunch, and the plate in the middle is the one she served her Dad. He was a happy camper.
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