I am all about easy and fast these days. Not just because if time but with us all cooking so much more- we want to be useful with what we have as well as healthy and tasty. My FAVORITE is baked potato night at home. We do a big assembly line of toppings and you make your own. I always bake two extra potatoes just in case there is company. But we all know it’s for the easy morning skillet you can make with the left over spuds. Simple-Fast and add a dippy egg on top and you have breakfast bliss. Enjoy!
- Two good sized bakers potatoes-cooked
- Mixed bell peppers Green, yellow, red chopped
- Small sweet onion cleaned and chopped
- 2 cloves chopped garlic fresh- heaping tsp Jarred
- seasoned garlic salt to taste
- two Tablespoons of Canola Oil
- Black pepper
- parsley garnish optional
Chop potatoes and place into a prepped heated to a sizzle(add salt to oil heating) hot deep skillet or cast iron with oil.
Chop peppers and onions on top of potatoes and press down to start a bottom crust. Flat spatula flip as bottom browns about 3-4 minutes. don’t let it burn- but should be good and crispy in 12 minutes.
Easy short cut- I like to have chopped peppers in easy grab bags in the freezer. Frozen peppers work great in this skillet.
Serve as a yummy side to the star of the plate with a glorious runny egg on top. Enjoy.
Published by Gritcooking- A Southern Girls Taste
I was raised on a large farm in a small community of Long Shop, Virginia. Just a stones throw from Blacksburg, Va and a short drive to the WV boarder. I grew up appreciating Appalachia cooking with low budgets and home grown veggies. What honestly tastes better than a warm tomato out of the garden sliced fat with salt and pepper? Maybe a bowl of good brown pinto beans and cornbread. Or even better grilled trout fresh caught from the creek!
My childhood was a dream... and what has made my passion for food- sharing good meals with good friends and loved ones.
My food always has a story and always in sizes to share.
I now have begun a new adventure with my love Jason, and we created the Bellman and Concierge LLC and reopened the beautiful Oaks Victorian Inn. A childhood home I knew well growing up and now saving for many to enjoy as a Boutique Bed and Breakfast. Cooking for guests and sharing traditions. Come visit us at
Im a county girl with a lot of love to share and I share in my cooking, stories and big hugs. Girl raised in the South cooking- that's me! GRITCOOKING!
I hope you enjoy and please, share and give feedback on what you like or wanting to know more on. Much LOVE always.
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