Skillet Mexican Potatoes Food

MEXICAN STYLE POTATOES

Steps:

• Heat vegetable oil in a large-size frying pan over medium-high heat.
• Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
• Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
• Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
• Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.

SKILLET MEXICAN POTATOES

Steps:

• In a cast-iron skillet, heat oil over medium heat. Once the oil is hot, add potatoes. Cook and stir for 20-25 minutes until the potatoes are tender. The time will depend on the size of the potato chunks.
• While the potatoes are cooking, brown the ground beef in another skillet. Drain off the fat.
• Add taco seasoning and water to the ground beef and stir to coat.
• Once the potatoes are cooked, top the potatoes with the ground beef, then sprinkle cheese over the beef.
• Broil potatoes on high for about 3 minutes, until the cheese is melted. Watch the potatoes carefully while they are under the broiler.
• Remove the potatoes from the oven and top them with pico de gallo and sour cream, if desired.
• Serve immediately.

CHEESY SKILLET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.

SKILLET POTATOES

Steps:

• Boil cubed potatoes until tender, about 15 minutes.
• Heat olive oil and oil from sun-dried tomatoes over medium high heat. Add shallots and potatoes. Cook for 20-25 minutes until the shallots and potatoes turn golden.
• Mix in spinach, tomatoes, cayenne pepper, and salt. Stir to mix ingredients. Add tablespoon butter and continue to cook until butter melts and spinach and tomatoes are heated through, about another 5 minutes.
• Top with shredded asiago and crumbled bacon. Serve with additional salt and pepper if desired.

EASY SKILLET POTATOES

Steps:

• get a pan hot (medium heat)
• add oil to the pan.
• slice the potatoes any you would like.
• when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
• sprinkle Lawry's salt on the potatoes (a little goes a long way).
• when they are done they will be brown - dark brown and hard.