Skillet Potatoes

5.0(20)

I came up with this recipe for the 11th RSC contest. I used red skinned potatoes but other types would work just as well. I boiled mine, but leftover baked potatoes would work also. These worked well with as a side dish with steak or with eggs for breakfast. We've also eaten them as the main dish. If you want a little more kick, increase the cayenne pepper to 1/4 teaspoon.

by Kim127·published 2008-01-30

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Potato

Servings

4 serving(s)

Total time

1h 15m

prep 15 min

Calories / serving

283 kcal

Ingredients (11)

serves

4 cups cubed red potatoespotato
2 shallots, thinly slicedshallot
2 tablespoons olive oilolive-oil
2 tablespoons oil, from sun-dried tomatoesoil
1/2 cup frozen chopped spinach, thawed and drainedspinach
1/3 cup julienned sun-dried tomato packed in oil, choppedoil
1/8 teaspoon ground cayenne pepperpepper
1/4 teaspoon saltsalt
1 tablespoon butterbutter
1/2 cup shredded asiago cheeseasiago
4 slices bacon, cooked and crumbledbacon

Instructions (4 steps)

01Boil cubed potatoes until tender, about 15 minutes.
02Heat 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.
03Mix 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.

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