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.