Herb Veggie And Potato Skillet 5fix Food

SIMPLY ST. PATTY'S SUNRISE SKILLET #5FIX

Steps:

• Pour the potatoes into a dutch oven or (large sauce pan) and fill with just enough cold water to cover the potatoes by 2". Add the salt to the water and stir.
• Bring to a boil over medium high heat. When water begins to boil, turn the heat down and simmer the potatoes (covered, stirring occasionally) for approx 5-6 minutes.
• Now add the shredded coleslaw mix to the pot, return to a simmer, and continue (covered, stirring occasionally) for another 6-8 minutes.
• Meanwhile, dice up the can(s) of corned beef, (roughly the same size as the potatoes).
• Place the vegetable oil in a large skillet.
• Drain potato and coleslaw when they are cooked thru.
• Heat oil in skillet over medium heat and add in the diced corned beef. Fry for approx 3 minutes, then toss in your potato and slaw mixture. Fry for approx 5 minutes (stirring occasionally) until meat and veggies are crisped to your liking. Season to taste. It's as simple as that. You have your meal without the time and work. You may also choose to add some beaten eggs and shredded cheese to this recipe and make it into a breakfast omelet, frittata or quiche (see photos). The possibilities are endless. Enjoy!

BREAKFAST SKILLET #5FIX

Steps:

• Lightly cover the bottom of a 12-inch non-stick skillet with vegetable oil. Heat vegetable oil over medium heat until hot.
• Take Simply Potatoes DICED POTATOES Cook for 8 to 12 minutes. Skillet should remain covered while cooking. Add meat.
• In a medium size bowl Mix Eggs, 1/4°C cheese and Scallions together.
• Then seperating potato and meat mixture to one side of the pan pour in egg mixture keeping separate. Scramble eggs mixture and mix into potato and meat mixture. Season with salt and pepper. Top with remaining 1/4c. cheese. Cover for 1 minute and serve.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

HIDDEN VEGGIE POTATO PIZZA #5FIX

Steps:

• Preheat your oven to 400 degrees.
• Combine the Simply Potatoes mashed potatoes and your mashed butternut squash in a large bowl until thoroughly blended. Reserve half of the mixture in a smaller bowl.
• Returning your focus to the large bowl now containing half of the total mash mix, sift in the flour and baking powder. Work the dry and wet ingredients together until well combined and a ball of dough forms. Add flour as necessary in tablespoons to keep it from sticking.
• Once you've successfully formed a ball of dough, cover the bowl with plastic wrap and set aside for a few minutes to rest.
• Meanwhile: grease a pizza pan or baking sheet and shred your cheese.
• Once the dough has rested, roll it to your desired thickness and transfer to your pan, or simply press it into shape on the pan itself. Set the crust in the oven to pre-bake for about 10 minutes. Doing this will ensure that your crust cooks through entirely once you add your toppings.
• Once pre-baked, remove from the oven and spread with your reserved mashed potato-squash mix. Top the mix with the cheese, and return your pizza to the oven.
• Cook for 8-15 more minutes, or until the crust underneath has cooked through and the cheese is beginning to turn golden. Note that the exposed crust will not get very brown on top, but that the dough in contact with the pan should turn a light golden brown.

HERB, VEGGIE, AND POTATO SKILLET #5FIX

Steps:

• Clean the asparagus and cut into 1-3 inch pieces. Set aside.
• Open can of artichoke hearts and drain. Remove any leaves or pieces that feel hard or tough. Set aside.
• Prepare a bowl of ice water large enough for the asparagus to fit into.
• Blanch the asparagus by bringing pot of water to boil, drop the asparagus into the pot for 3 minutes, then use a strainer to quickly get the asparagus out of the water and into into ice water.
• In a skillet add 1 tablespoon of the olive oil and warm over medium to high heat on the stovetop.
• Add potatoes and cook until starting to brown.
• Turn the stove to low to medium heat and add the rest of the oil.
• Remove the asparagus from the water.
• Add the asparagus and artichoke hearts to the skillet and cook until warm, approximately 5 minutes.
• Sprinkle the salt evenly over the potatoes and vegatables and mix.
• Potato and vegatable mix is ready to serve.