breakfast, Entrees, Garden, Gluten Free, Dairy free, kitchen Tips, Traditions, Vegetable, Vegetarian

Morning Skillet Potatoes

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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!

Ingredients

  • 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.

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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.

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Serve as a yummy side to the star of the plate with a glorious runny egg on top.  Enjoy.

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Gluten Free, Dairy free, Traditions, Vegetable, Vegetarian

Protein Alternative

I have been getting request for Vegan, Gluten Free, Dairy free, high protein, healthy options. Not that my cooking isn’t healthy but us southern cooks do gravitate to real butter and heavy cream at times. so I decided to do some research and start coming up with some original options in these categories. I discovered a great protein alternative called TVP(Textured vegetable protein). Bobs Red Mill makes a very affordable product that I found to be very tasty. It has a unique chewy texture that when rehydrated and mixed in with sauces, chili, soups, salads.  Check out my Protein Packed Wild Rice Recipe.

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