Briana's Country Garden Potato Skillet
Rose Mary Mogan
WE BOTH TRULY ENJOYED IT, We used fresh herbs from the garden to give the potatoes the flavor & taste of comfort. It is what mama use to do with me, when ever I would come home to Arkansas on those once or twice yearly visits.
I had Arkansas Thick sliced slab bacon that I had brought back from an earlier visit to Arkansas & it completed our Brunch perfectly.
The addition of the roasted red peppers not only added color but flavor as well. We topped them with Cheddar cheese
6-8 mediumrusset potatoes, washed peeled & cubed or other potatoes of choice
3 sprig(s)fresh parsley, chopped
3-4 sprig(s)fresh thyme leaves( stripped backwards from stems)
8-10 sprig(s)fresh chive, chopped
1 jar(s)roasted red sweet peppers, chopped or more if desired ( or one large roasted sweet pepper)
2 largeonions chopped
1 1/2 tspsteak seasoning (similiar to montreal)
2 Tbspcoconut oil
1-1/2 cshredded sharp cheddar cheese (or other cheese of your choice)
How to Make Briana's Country Garden Potato Skillet
- Stir occasionally to prevent potatoes from sticking. Reduce heat to low until potatoes are tender, or a fork slips in and releases easily. Cover with lid. Then when fully cooked, top potatoes with shredded sharp cheddar cheese or cheese of your choice. Cover with lid to allow cheese to melt. Turn heat off. Serve while still hot.