Skillet Potatoes
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 3 tablespoons butter
- 1 cup Vegetable 1 Option
- ½ cup Vegetable 2 Option
- 2 cloves garlic, minced
- 1 can condensed chicken broth, (10½ oz / 298 g)
- ¼ cup water
- 4 cups potatoes, cubed
- 1 cup carrot, julienned
- Seasoning Option
- Garnish Option
OPTIONS
Vegetable 1 - Use 1 Item
- celery, sliced
- frozen green beans, French cut, thawed
- mushrooms, sliced
- tomatoes, diced
Vegetable 2 - Use 1 Item
- onion, diced
- spring onion, green and white parts, sliced
- leek, chopped
- green bell pepper, diced
Seasoning - Use 1 Item
- ⅛ teaspoon black pepper
- ¼ teaspoon dried thyme, crushed
- ⅛ teaspoon dry mustard
- ⅛ teaspoon crushed red pepper flakes
Garnish - Use 1 Item
- fresh parsley, chopped
- fresh chives, chopped
- sesame seeds, toasted
- pimento, jarred, chopped
Instructions
- Melt the butter in a large non stick pan, when hot, add Vegetable 1 and Vegetable 2 Options, and the garlic. Cook until the vegetables are tender, stirring occasionally.
- To the pan, add the broth, water, potatoes, carrot, and Seasoning Option. Bring to a boil then reduce to low. Cover and simmer 15 minutes or until potatoes are fork tender.
- Uncover and increase heat to medium and simmer 5 minutes or until the broth has slightly thickened, stir often.
- Sprinkle with the Garnish Option, serve as a side dish and enjoy.
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