Canned Diced Potatoes Skillet at Christine Scheerer blog

Canned Diced Potatoes Skillet. Add butter and oil to a skillet over medium heat. Yet parsley, chives, and cilantro work, too. Once the oil is hot, add the sliced potatoes to the pan, being careful not to. Cover and cook for 10 minutes. Add the potatoes and stir to coat. Pat dry to ensure they fry up crispy. Add garlic and rosemary and cook for 5 more minutes. Uncover and raise the heat to medium high. Heat the olive oil in a frying pan over medium heat. To sauté canned potatoes, drain the liquid from the can and pat the potatoes dry with a paper towel to remove excess moisture. Cook for 10 more minutes, stirring occasionally. These canned spuds get smothered in mayo and sour cream. In a mixing bowl, combine the potatoes with shredded cheese, sour cream, diced onions, and your choice of seasonings. Season with salt and pepper. Add red wine vinegar to cut through the fat and dill pickle for a snap.

South Your Mouth Southern Fried Potatoes & Sausage
from www.southyourmouth.com

In a mixing bowl, combine the potatoes with shredded cheese, sour cream, diced onions, and your choice of seasonings. Add red wine vinegar to cut through the fat and dill pickle for a snap. Uncover and raise the heat to medium high. Add the potatoes and stir to coat. Once the oil is hot, add the sliced potatoes to the pan, being careful not to. Season with salt and pepper. Pat dry to ensure they fry up crispy. Add butter and oil to a skillet over medium heat. Heat the olive oil in a frying pan over medium heat. Yet parsley, chives, and cilantro work, too.

South Your Mouth Southern Fried Potatoes & Sausage

Canned Diced Potatoes Skillet These canned spuds get smothered in mayo and sour cream. Uncover and raise the heat to medium high. These canned spuds get smothered in mayo and sour cream. Heat the olive oil in a frying pan over medium heat. Once the oil is hot, add the sliced potatoes to the pan, being careful not to. Season with salt and pepper. Cook for 10 more minutes, stirring occasionally. Add red wine vinegar to cut through the fat and dill pickle for a snap. Add the potatoes and stir to coat. Yet parsley, chives, and cilantro work, too. To sauté canned potatoes, drain the liquid from the can and pat the potatoes dry with a paper towel to remove excess moisture. Add butter and oil to a skillet over medium heat. Pat dry to ensure they fry up crispy. In a mixing bowl, combine the potatoes with shredded cheese, sour cream, diced onions, and your choice of seasonings. Add garlic and rosemary and cook for 5 more minutes. Cover and cook for 10 minutes.

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