Tuesday, March 20, 2007

Potato-Broccoli Skillet

Cayenne pepper gives these loaded hash browns a nice kick. I think a saucepan 'crisps' the potatoes better than the wok (not sure why). After I took this picture, I realized these would be great smothered in melted cheddar cheese. Leave out the meat and you have a hearty veggie side-dish.**

Serves 2
35 minutes
-large saucepan or skillet
Quick and simple

1/2 lb beef steak, thin cut
2 medium-small red potatoes
1 large head of broccoli
1 medium white onion
1+1 tbsp. peanut oil
2 tsp. garlic powder*
2 tsp. onion powder*
2 tsp. parsley flakes*
1/2 tsp. (or less) ground cayenne pepper*
fresh chives (optional), diced
cheddar cheese, for topping
*McCormick spices are GF
1. Cut red potatoes into smaller, 1/2 inch cubes. Let them sit in cold water for 5 minutes, then rise and set aside.
2. Cut broccoli into bite sized pieces. Also chop up onion. Set aside.
3. Place beef into saucepan and brown both sides over medium heat (3-5 minutes). Cut into bit sized pieces.
4. Turn up heat to medium-high and add in potatoes and 1 tbsp. peanut oil. Season with generous portions of garlic powder, onion powder, parsley flakes and chives. Also add in desired amount of cayenne pepper. Stir to coat. Cook potatoes and meat for another 10 minutes.
5. Add in broccoli, onion and another 1 tbsp of peanut oil. Cook for another 5-8 minutes, or until broccoli are crisp tender and potatoes are golden. Potatoes should be cooked through, but onion and broccoli should still have a bit of a bite.
6. Remove from heat and smother with freshly grated cheddar cheese while still hot. Let the potatoes cool slightly, then serve warm as a light lunch or dinner side dish.
**Sorry if this is reminiscent of my "Silver Dollar Stir-fry", I just love potatoes and thought this had a different taste with out sausage and with the pepper.

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