Skillet Corn and Potato Toss0 Reviews
- Prep: 5 min
- Cook: 10 min
- Ready In: 18 min
“Diced potatoes, bell peppers, and whole kernel corn are quickly pan fried with onions in olive oil for this quick weeknight or breakfast side dish.” - by Del Monte
Original recipe yields 4 servings
- Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until they begin to richly brown on edges, stirring occasionally.
- Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.
Amount Per Serving (4 total)
- 141 cal
- 3.5 g
- 23.5 g
Based on a 2,000 calorie diet
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