Pantry Perfect ……
Well, it looks like the snow is going to melt today, I hope. I forgot a few items that were on my list for recipes that I wanted to share this week, during the entire apocalyptic chaos that was ensuing at the grocery store over the thought of snow on Friday, and because a lot of streets are still covered in ice I’m just using what I have in the pantry. That isn’t all bad though, sometimes simple is best, and you can’t go wrong with that!
One thing I always keep in the pantry is a big bag of potatoes. You can make potatoes a hundred different ways, they are cheap, and they last a pretty long time if you keep them in a cool dark place. Since we are in the time of year where produce is really expensive, potatoes are one of the few fresh vegetables that are affordable. Aside from lettuce, or kale, unless there is a sale on produce I have resorted to buying frozen. Not my favorite, but it works. 🙂 I use approximately three, to four, bags of frozen pepper and onion mix a week, just for me. (No one else in the house will eat it.) To me they make a great addition to a lot of breakfast items like tofu scramble, tempeh, or in this case potatoes.
This easy potato skillet can really be used for breakfast, lunch, or dinner. It is very reminiscent of the potato skillets you would find at a diner alongside an omelet, or bowl of grits. It only takes about 15-20 minutes to make from cutting board to cooked. I like my potatoes firm, and a little toothy, so you might like to cook yours a bit longer. One of the bonuses is it is 100% plant based, and in all reality coconut oil, and pink Himalayan sea salt are totally optional. I’ve started cooking a lot of my recipes without oil, but when it comes to potatoes, a little bit adds a lot of flavor, and to me I feel that there is nothing wrong with that. 😉 And if you are like me, and you like a little “nooch”, this is the absolute perfect dish to sprinkle it over!
You can choose to eat this skillet alongside anything you’d like. This morning I ate ½ of the recipe along with an orange and ½ serving of oats. But if you like eggs, or sausage, or even just a big bowl of fruit, you seriously can’t go wrong. I saved the other half, and tossed it in the fridge, and I will reheat it tomorrow morning. The potatoes don’t get mushy, and it heats up nicely the next day. If you don’t like using a microwave you can even toss it in a pan the next day, and it will heat through just like fresh. No matter what you choose to eat alongside this warming, comforting meal you need to just sit back relax, and enjoy.
What do you like to eat for breakfast?
Do you ever use potatoes as a “go to” food?
Easy Skillet Potatoes With Onions and Peppers
By Angie Gouchenour
1 medium to large russet potato (leave the peel on) washed and cubed
1 cup frozen mixed peppers and onions
½ cup frozen diced onions
1 teaspoon coconut oil (optional)
1 full grind pink Himalayan sea salt (Optional)
Sprinkle ground black pepper
Heat a fry pan over medium heat, add oil if you are using
Toss in the cubed potatoes, add salt and pepper when they start to brown if you choose
When the potatoes are browned, and slightly fork tender (About 8-10 minutes) add the peppers and onions
Cook another 5 – 8 minutes until the potatoes are cooked to your liking.
Remove from the heat and serve, or save