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Wednesday, March 18, 2015

Cast Iron Skillet Potatoes

Several times a week, I use my cast iron skillets.  I have a variety of sizes and love to use them.  They are so versatile.  Use on the stove or pop into the oven.  They are just great.  

 This is a  recipe that you can change  up in so many different ways.   Just change the ingredients and add  your favorite vegetables.  For instance, just leave out the ham or Canadian bacon.   I have even taken bacon and topped the potatoes with it while they were cooking.  I know you will enjoy using this recipe and making it your own.


1/4 cup bell pepper (red, orange or green or a mixture)  (chopped)
1/4 cup onion (chopped)
1/4 cup cooked ham or Canadian bacon (optional)
1/4 cup mushrooms (optional)
3 to 4 tbls. coconut oil
salt and pepper
4 or 5 potatoes thinly sliced with skins (or amount needed to fill skillet.)
salt and pepper
garlic to season
Italian seasoning - Sprinkle to your liking
1/2 to 1 cup of grated cheese


Saute in a black cast iron skillet the veges and ham (if using)  in coconut oil.
Season with salt and pepper.
Remove vegetable mixture and set aside to use later.

Slice potatoes thinly and arrange loosely in a circle around skillet
Season with salt and pepper, garlic and Italian seasoning.
Cover pan and cook potatoes on 375 degrees for about 1 hour.

Remove from oven.
Add veges on top
Add cheese -  mozzarella or parmesan are great.

Put back in oven for about 15 minutes or until cheese melts. 

Skillet potatoes

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