Animal Style Skillet Potatoes Sp5 Recipes

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.

ANIMAL-STYLE SKILLET POTATOES #SP5

Steps:

• First, start caramelizing the onions: heat 2 tablespoons oil in a large skillet over medium heat for 1-2 minutes. Place the onions in the skillet and let cook, without stirring, for 5-8 minutes, until the bottom sides have started to brown. Once the bottom sides have started to brown, reduce the heat to low and continue cooking, stirring occasionally, until the onions are thoroughly browned, about 20 minutes.
• After the onions have been cooking for about 15 minutes, start cooking the potatoes. Heat remaining 2 tablespoons oil in a separate skillet over medium heat for 1-2 minutes. Add potatoes and cook, covered, until the potatoes are easily pierced with a fork, about 15 minutes. Stir occasionally.
• Stir the Thousand Island dressing into the potatoes and stir gently to coat. Tear each slice of cheese into four pieces and place on top of the potatoes. Place the lid on the skillet and cook 1-2 minutes, until the cheese has melted.
• Top with caramelized onions 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.

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 CRISP PESTO POTATOES W/ SCALLIONS #SP5

Steps:

• Place butter and oil in a large frying pan on medium heat. Cook potatoes on all sides until golden brown.
• When potatoes are browned, place potatoes in serving bowl, mix in pesto then sprinkle sliced scallions on top and serve. Enjoy!

PHILLY CHEESE STEAK POTATOES #SP5

Steps:

• Heat oven to 450. Bake the potatoes on a dark nonstick baking pan for 20 minutes or until crisp and golden brown.
• In a large nonstick skillet, sauté the pepper and onion until browned. Remove from pan and set aside.
• In a large nonstick skillet, sauté the shaved steak until just browned.
• Place the potatoes in a 9x13 casserole dish. Spread the onion and pepper mixture evenly over the potatoes and top with the shaved steak.
• Sprinkle the cheese evenly over the steak. Bake until cheese is lightly browned, about 15 minutes.

SIMPLY SCALLOPED POTATOES #SP5

Steps:

• Arrange layer over potatoes in greased casserole dish.
• Sprinkle with salt.
• Repeat layering, ending in potatoes.
• Mix cream and broth, pour over potatoes.
• Sprinkle cheese over top and cover dish with foil.
• Preheat oven to 400 degrees and bake for 30 minutes.
• Remove foil and continue baking for another 10 minutes.

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.

BACON WRAPPED CHEDDAR AND CHIVE DUCHESS POTATOES #SP5

Steps:

• Pre-heat oven to 375 degrees Fahrenheit. Line 2 large jelly-roll pans (approximately 17.25 x 11.5-inches in size) with parchment paper. Place the 24, half strips of bacon on prepared pans in a single layer. Bake 5-7 minutes, or until bacon has rendered some of the fat and just starting to brown on the edges, but still flexible. Drain on paper towels; pat to remove excess grease.
• Using a 24-cup, non-stick mini muffin pan, line bottom and sides of each mini muffin cup with a half strip of the par-cooked bacon in a circular fashion, making a well in the center, folding or creasing if needed to fit.
• In a large mixing bowl, beat potatoes, eggs, and 1/2 cup of the cheese with an electric mixer on medium-high speed until smooth and fluffy.
• Transfer potato mixture to a large pastry bag fitted with a large star tip. Pipe potato filling evenly into bacon-lined muffin cups in a spiral fashion (cups will be full and potato spirals will extend beyond the height of muffin cups). Sprinkle tops with remaining 1/4 cup cheese. Bake for 12-15 minutes or until tops are golden brown. Let rest 5 minutes. Run knife around edges to remove from pan. Place on serving platter and garnish with chives. Serve warm. Makes 24.
• Note: A plastic freezer bag can be used in place of a pastry bag and decorator's tip. Fill freezer bag with potato mixture and seal. Using kitchen scissors, cut off a small corner of the bag, about 1/2 inch, and pipe potato mixture into mini muffin cups as directed.

CHICKEN AND POTATO SKILLET #SP5

Steps:

• Place potatoes in a microwave safe bowl and cook on defrost for 3 minutes, cube chicken in 1 ½ inch cubes, cut the Brussels sprouts in half and finely shred the asiago cheese.
• In a deep nonstick oven proof pan sprayed with cooking spray on medium heat cook chicken 5 minutes turn chicken pieces and cook additional 3 minutes. Add Brussels sprouts and chicken broth cover and let simmer until Brussels sprout are fork tender add potatoes mix until well incorporated top with cheese.
• Place skillet in oven turn oven on broil and broil until cheese has melted and has started to turn a golden color.