Tuesday, April 28, 2009

Skillet Cheese Potatoes

We had a great dinner tonight. Almond crusted halibut, roasted corn, and skillet potatoes. The camera battery died on the first photo, so all you get is the recipe for the potatoes.  One of the disadvantages to being easy going and laid back is that you tend to loose a lot of things. I think I have lost the charger to every camera I have ever had. Then I have purchased new chargers, and lost them as well. Jeez louise! So if anyone has a digital Nikon SLR, can I borrow your charger?
These potatoes make a great tasty side dish for a lot of meals.

Ingredient list:
1 large potato diced into half inch cubes (I'm talking costco large, otherwise use 2 potatoes)
1/2 onion diced
1/2 green pepper diced
handful of sliced mushrooms
salt and pepper
few handfuls of shredded cheese of your choice.

You could probably do this is one skillet, but I don't like to crowd the pan, so I do the potatoes in one, and the mushrooms, onions and peppers in another then I combine them. Also the potatoes need a lot more time then the aforementioned. 
While you are dicing your potatoes, heat a few tablespoons of oil into your skillet ( a skillet with a lid, IMPORTANT) Add the potatoes to the pan and season them with a little kosher salt. Give them a toss and over them. Now it will take at least 20 minutes for them to be done. So every now and again give them another toss so they get browned all over. All the while, keep them covered, that way they are getting a quasi-steam while they brown up. In the other pan, saute the onions, peppers, and mushrooms all together with a little oil and seasoned with salt. When both the potatoes and other vegetables are tender, combine them in to the bigger of the two skillets. Give them a few grinds of fresh pepper and top with a few handfuls of shredded cheese.  Cover them so the cheese melts and they stay warm till you serve. This will serve about 5 people.

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