FRIED CANNED POTATOES RECIPES RECIPES
OLD FASHIONED SAVORY CANNED POTATOES MADE EASY RECIPE ...
Running out of time, no time to go to the store. Want a sample side dish for a grilled pork chop or chicken? We all forget that some canned vegetables are not all that bad. Now I am a fan of fresh, but there are a few I keep on hand, and potatoes are one of them. I use them in soups to make a hearty soup for dinner in just minutes and now and then pan saute with butter and seasoning. Ninety percent of time I use fresh, but a few canned, frozen vegetables and beans are a great go to that you should always have on hand.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Just cook -- Nothing more. In a medium saute pan saute the butter and olive oil too to get the potatoes nice and brown. I like to pan saute just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sauteed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.
- Simple and quick and honestly -- very very good!
Nutrition Facts : Calories 200, FatContent 4.2, SaturatedFatContent 2, CholesterolContent 7.6, SodiumContent 469.5, CarbohydrateContent 37.3, FiberContent 4.8, SugarContent 1.7, ProteinContent 4.3
COUNTRY FRIED POTATOES WITH HATCH CHILES RECIPE | ALLRECIPES
Spice up your life and kick up your breakfast potatoes a notch by adding Hatch chiles. I used fresh-frozen charred Hatch chiles, but you can use canned if fresh are not in season.
Provided by Yoly
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
- Slice potato using a mandoline.
- Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.
Nutrition Facts : Calories 304.7 calories, CarbohydrateContent 41 g, FatContent 14.2 g, FiberContent 6.1 g, ProteinContent 5.5 g, SaturatedFatContent 1.1 g, SodiumContent 131.4 mg, SugarContent 5.5 g
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