One of my husband’s favorite dishes for breakfast, lunch or dinner is skillet potatoes. He’s a meat and potatoes kind of guy (with a few fresh veggies thrown in), so skillet potatoes are sure to hit the spot with him. And the rest of us are kinda partial to them, too!
They are simple to make and don’t require a ton of ingredients. Here’s what I used:
- About 5 small-medium russet potatoes
- 1 large onion
- Half a stick of butter
- Sea Salt and freshly ground black pepper
Find a sweet little ten year old to cut the potatoes into pieces, roughly an inch or so.
Melt the butter in a black cast iron skillet on medium heat. If you don’t have a black cast iron skillet,
I pity you you can use whatever skillet you have – the heavier the better. If you have some drippings left over from the sausage or bacon you ate for breakfast, they will make this dish all the better. Alas, I had to stick with plain butter, but they’re still yummy
Once you have your skillet sizzling, you are ready to add the potatoes.
Stir the potatoes around to coat them with the melted butter. Let them cook about 3-4 minutes until they have just the slightest bit of transparency.
Now you’re ready to add the onions. Whatever you do, don’t leave out the onions. They are what make skillet potatoes skillet potatoes. Know what I mean?
Mix it all together well. The final step is to let the onions and potatoes cook until they are soft and able to be cut with a fork. It usually takes about 20-30 minutes more, but cooking times will vary depending on your skillet. Be sure to stir them every few minutes, and be prepared to add a tablespoon of butter here and there if they should start to stick.
And THAT, my friends, is a fine southern dish. These are faboo with an omelet for breakfast or with ham or pork chops for dinner. Or really, with just about anything. Sometimes I just eat them by themselves. Like tonight.