Pickle Creek Skillet Potatoes

Posted by Dec 11, 2018 Recipes Leave a Comment
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 Pickle Creek Skillet Potatoes
I like the Greek Oregano & Garlic and Roasted Garlic olive oils best for this dish. Greek Basil & Garlic and Rosemary also work really well with these potatoes . . . or you can go the spicy route and use Jalapeno or even Prairie Fire. It's all good!
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 2-3 Tbsp Pickle Creek infused olive
  • 3 c red potatoes chopped
  • 1 c bell pepper chopped
  • 1 c onion chopped
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 c shredded jack cheese (optional)
  • 1/2 lb bacon cooked & crumbled (optional)
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 2-3 Tbsp Pickle Creek infused olive
  • 3 c red potatoes chopped
  • 1 c bell pepper chopped
  • 1 c onion chopped
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 c shredded jack cheese (optional)
  • 1/2 lb bacon cooked & crumbled (optional)
Instructions
  1. Heat a large skillet over medium-high heat. Coat the bottom of the skillet with the Pickle Creek infused olive oil of your choice. (It should take 2-3 Tbsp to coat the bottom of the pan.)
  2. Add the potatoes and bell pepper and saute until potatoes and pepper start to soften, about 5 minutes. Stir frequently so that potatoes and pepper cook evenly.
  3. And the onion and continue to fry for about 15 more minutes, stirring frequently (every couple of minutes), until well the potatoes are browned and soft, the onions are caramelized, and the bell pepper is cooked through. Season with salt and pepper. Top with crumbled bacon and shredded cheese, if desired.
  4. These potatoes are delicious just as they are, or they are excellent when topped with scrambled or poached eggs. Enjoy!
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