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Home Fried Potatoes in a Cast Iron Skillet
by Holly M Cooley
I used my cast iron skillet and some freeze dried Red Peppers and Potato Dices to make a really awesome breakfast last Saturday. The kids were home visiting unexpectedly and had spent the night, and I wanted to make them a hearty breakfast. It was so nice to know that I didn’t have to worry about running out to the grocery store to buy food for company, because I have my own little home store that I can go to! Yay for emergency foods!
I wonder if you’ve tried cooking with your food storage? It’s a delicious way to naturally rotate your stores and keep things from expiring. It’s also a great way to make sure you really like the foods that you are stocking up on. As soon as you open a can of something, plan to replace that item right away, and you will have a perfect little system going on.
So I thought maybe you’d like to see how easy it is. I took a few photos.
Doesn’t this look yummy? It was delicious! And so easy.
Have a peek over my shoulder if you like.
This is what I did NOT do:
Measure. (Hey, it was fun...I felt like a scientist!) Peel potatoes. Dice potatoes Pre Cook potatoes. Wash or slice red peppers
This is what I DID:
I got a large bowl and into it I poured approximately 4 cups of Potato Dices. I added enough warm water to cover the potatoes.
While they were soaking I chopped half of a large onion that I had in my fridge already. I wanted large pieces of onion to go with the slices of red peppers and to complement the petite size of the diced potatoes. Plus, who am I kidding, it was quicker.
Next I tossed a handful or two of the freeze dried Red Bell Peppers to a small bowl and added water to start them rehydrating. It only takes a minute or two.
I got out my heavy cast iron skillet, (which I absolutely LOVE--it has a long family history and was handed down to me) heated it up, and added olive oil...maybe two tablespoons.
Once the oil was hot (this is an important step to sauteeing things...waiting till the oil is hot enough to sizzle when you splash a drop of water into it. This allows the food to be cooked by the oil, instead of the food just absorbing the oil.) I added the onions and began to saute them, along with a few orange pepper slices I had left over in my fridge. I drained the freeze dried Red Bell Peppers well and added them to the skillet. Once the veggies were beautifully sauteed, I removed them to a warm plate.
I drained my potatoes using a colander. I added more olive oil to the skillet and heated it up, then added the diced potatoes and spread them out evenly in the pan. Salted them well, and sprinkled with paprika.
Now here’s the hard part. Leave them alone! Set the temperature of the pan low enough that you can just let those potatoes brown for about 4 or 5 minutes. Once you’re sure they’re nice and golden on their bottoms, use a spatula to lift up a section and just before flipping them over, sneak a little more olive oil into that section of the pan...wait a couple of seconds (yes, you will need two hands for all of this.) and repeat until all of the potatoes have been turned. Sprinkle well with salt and paprika... and then...leave them alone for another 4 to 5 minutes! If you play with them too much you will have fried mashed potato cakes =)
Once the potatoes are nice and golden, add the peppers and onions and incorporate while you finish sauteeing everything. Here’s a closer look:
Now you just need some Scrambled Eggs to go with this and you’ve got yourself a lovely breakfast! Enjoy! Serves 4 grown ups a hearty breakfast!
One of the most important things about using a cast iron skillet is preserving and protecting the ‘seasoning’. Once you are done using it, either wash it immediately and then dry it, or set it aside to be washed after the meal. DO NOT SET IT IN THE SINK to soak. Moisture is the enemy of cast iron. Wash and dry well, then set on a warm stove for a moment or two until you can be sure that all of the moisture is evaporated. Regular re-seasoning will only improve its performance and durability.
If you’d like to learn more about how to care for and season your cast iron skillet to keep it in great shape, here is a good source of information. Even if you have one that has gotten rusted and looks hopeless, a little patience and seasoning can restore it to mainstream duty in your kitchen. A well seasoned cast iron skillet is a “must have” for any kitchen in my opinion. It is unparalleled for durability and utility, and better than any non stick skillet I’ve ever owned.
Well, hope you enjoyed fixing breakfast with me! Enjoy the freedom and flexibility of food storage!
Tags: Food Storage Recipes; cooking with food storage; cooking with freeze dried potatoes; food storage breakfast recipes; cooking with freeze dried red peppers; Thrive recipes; cooking with Thrive; Cooking with cast iron, Cast Iron Skillet, home fries using freeze dried potatoes, easy food storage recipes