Skillet Potatoes

I thought this would be an appropriate beginning recipe to post because it was the first recipe I ever created, about a decade and a half ago. Back then my college roommate and very dear friend since 4th grade, Shannon, had a thing for potatoes. Well, she is a lovely Irish girl, so that makes sense. She particularly liked eating the breakfast potatoes at an oceanfront restaurant in Santa Barbara that we’d frequent so I took it as a culinary challenge to imitate them. And that I did- plus I managed to add in more veggies to make them healthier as well. I still get requests from Shannon to make these potatoes, even though it’s not possible now since we live 2 hours from each other. I hope she will appreciate the recipe to whip some up for herself to enjoy.


Ingredients:

1 extra large white potato (approximately 6’ x 2.5’’) or 2 medium, scrubbed well (2.5 cups cooked cubed is needed, leftover baked potatoes in the fridge are great, easier to cut)
1 cup sliced red bell pepper (about 1 large)
¾ cup sliced while onion (about 1 medium)
½ cup diced tomato
½ cup corn (fresh, canned or thawed frozen)
salt and pepper to taste
red pepper flakes (optional, for those who like some spice)
ICB spray or olive oil using olive oil sprayer (if both n/a use a teaspoon of olive oil)

Directions:

If you are starting with raw potato- pierce with a fork and microwave on high until tender (about 8 minutes). Spray a large skillet or pan with ICB/olive oil sprayer or drizzle with 1 teaspoon olive oil. Add the peppers and sauté for a few minutes on medium heat. Then add the onions and corn, sauté for a few more minutes until just before brown. Remove from heat. Take the cooked potato (or leftover baked potato) and cut it into cubes and add it to the skillet along with the tomatoes and return to medium heat. Add a few more spritzes of olive oil sprayed or ICB and fold in the tomato/potato with veggie mixture to warm and lightly brown for a few minutes. Add salt and pepper to taste (and red pepper if you like more kick) during the final sauté or at the table when serving.

Variation: You can substitute sweet potatoes to up the antioxidants in this dish or if you just like their taste better. This can be a low sodium recipe if no salt is added

Makes 3 cups, six servings

Serving size: ½ cup Calories 90 Protein 2 g Carb 20 g Fiber 2 g Sugars 3 g Fat 1 g saturated fat 0 g Sodium 5 mg