Over the weekend we took a trip to Sam's Club to stock up our freezer - they have the BEST frozen stirfry that we add a can chicken to served on top of rice that my husband cooks (he has been cooking it for me since our college days!) and let me tell you it is delicious. Since there really isn't much cooking involved I haven't really posted about it - guess I just did that was easy! Anyways while we were perusing the store we saw a 10 lb bag of red skinned yukon gold potatoes for $4.99 heck of deal! We picked it up and brought it home same with some giant mushrooms
I wanted to make skillet breakfast potatoes because I am IN LOVE with my Cast Iron Skillet.
Here is what I did:
5 white mushrooms - sliced
2 red skinned yukon potatoes - sliced
2 T butter
1 T oil
1/4 cup chopped parsley (I usually get Flat Leaf but the store was out so I had curly on hand)
S & P
Preheat oven to 350. Heat skillet on a little over medium heat and melt the butter. Add in the mushrooms to saute a little adding S & P to taste. After about 5 minutes add the potatoes and cook for 5 minutes. Season with S & P again and add the parsley. Stir to combine. Add a T of water cover your pan with foil and place in the oven for 3 minutes. Take out and serve. YUM!! I had mine with a side of fresh mozzarella.