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Skillet Corn and Potato Toss

Skillet Corn and Potato Toss

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    18 m
Del Monte

Del Monte

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Chris Lidberg
1

Chris Lidberg

1/11/2014

I've been making this potato dish for quite some time and we really enjoy it. What's nice is that you can add or subtract vegetable as you like. I've made this recipe as stated and I also love to add some broccoli, peas, and/or carrots. Sometimes I replace the potatoes with a sweet potato and instead of using salt and pepper I use Montreal Chicken seasoning and/or Garlic and Herb seasoning. Mix it up - you can't go wrong!

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