Potatoes & veggies baked in a skillet
Congratulations to last week’s Pile on the Produce winner, Angela, commenter #1!
You all have 3 more tries this month to enter the Klondike Prize Package giveaway with the three remaining weeks this month.
Today I bring you the second installation of September’s Pile on the Produce month, sponsored by Klondike Brands. That means you get another great potato recipe plus another prize package giveaway sponsored by the good folks at Klondike.
So what is this Pile on the Produce promotion all about? It’s about encouraging you to create deliciously healthy meals by incorporating produce items along with your potato dishes.
Let’s talk for a minute about the nutritional benefits of taters, Klondike rose potatoes specifically (since that is what I’ve been using for these Pile on the Produce recipes). The Klondike Brands site states that from rose potatoes we gain vitamin B6 and dietary fiber. Vitamin B6 aids with metabolism while fiber fills up the tummy longer, hence possibly assisting with weight loss. Sounds good to me! All the more reason to chow down my beloved taters.
Now give me another minute to tell you about these Klondike Rose Potatoes. The site describes them as “red skinned potato[es] with a heart of gold.” I love that description! First, they literally have a golden yellow color on the inside, unlike the whitish color I’ve seen in other potatoes. Second, the texture appears more dense and smooth to my eye, and when cooked, I could taste a distinct creaminess I haven’t found in other brands of rose potatoes. Hence, the “heart of gold” connotes the inner richness of these spuds.
So, look for the Klondike brand at your local grocery stores and give the potatoes a try. The website contains a locater link to give you a helping hand. I actually received a coupon back at Camp Blogaway for some free Klondike potatoes, but I haven’t found a store near me that carries them. I shared that with the rep from Klondike who contacted me. Part of my participation in Pile on the Produce promotion involved Klondike Brands sending me a bag of their potatoes, and I’m so happy to have had a chance to finally taste their superior quality. As I said, though, my only bummer is that they aren’t in any stores near me…yet. I’m hopeful that someday they will be.
Okay, so let’s finally get to the recipe. I opted to make a breakfast dish this time. At first, I envisioned scalloped potatoes layered in a frittata, but as I perused the Klondike recipe book, I combined parts of the Breakfast Skillet recipe with the Potato Chicken Casserole recipe. I ended up with an ultra creamy sort of skillet frittata/sort of casserole loaded with shredded instead of scalloped potatoes as well as chopped onions, sliced red peppers, and cut asparagus. Hubby and I dubbed this breakfast dish a winner! I hesitated initially to add Dijon mustard, but ultimately it provided a subtle flavor boost. That along with parsley definitely enhanced the palatability of this Breakfast Skillet Medley.
Breakfast baked in a skillet and loaded with yummy veggies and taters
Let me end, finally, with the Pile on the Produce giveaway details. The folks at Klondike Brands have generously offered to give away a prize pack to one lucky reader of this blog each week during the month of September, “which will include goodies like a cookbook and potato preparation and cooking items.” I received a copy of the cookbook to test out some recipes, and it is chock full of yummilicious ideas. I’m certain you’ll enjoy the recipes in there, too.
One lucky winner will be randomly chosen for this week’s giveaway, which begins today, Monday, Sept. 9th and will end Sunday, Sept. 15th at midnight PST.
HOW TO ENTER
To enter to win, simply leave a comment on this post and answer the question:
“Do you favor rose potatoes or russets or golden potatoes?” (I actually didn’t think about their differences until my cooking skills began to develop a few years ago.)
I personally prefer rose potatoes for their smoothness. However, russets are great for fluffy baked potatoes while the golden spuds make superior thin cut fries.
You can receive up to THREE additional entries to win by doing the following:
- Subscribe to Scrumptious and Sumptuous using the sign up button in the top right sidebar (or use an RSS feed). Come back and let me know you’ve subscribed in an additional comment on this post.
- Become a fan of Scrumptious and Sumptuous on Facebook (if anyone is techie-challenged like me, that means click the “Like” button when you view my page, which I recently created, by the way!). Come back and let me know you became a fan in an additional comment on this post. Since my readership growth is still in the baby stages, I would like to offer those of you who joined Facebook last week to post an additional comment on this post letting me know you already joined Facebook, thereby giving you another giveaway opportunity.
- Share this giveaway opportunity on your Facebook page (or other social media), then come back and let me know you shared in an additional comment on this post.
Also, click on over to the Klondike Brands Facebook Page for some more recipe ideas, or follow them on Twitter, where you can also enter to win a prize package. And you can find a coupon at the Klondike Brands website.
Potato and Veggie Breakfast Skillet Medley
- 2 small red potatoes, skins on and shredded (about 2 cups)
- 1 red pepper, sliced into thin strips
- 1-2 cups asparagus, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tbsp. butter
- 5 eggs
- 1 cup heavy cream
- 1/3 cup sharp cheddar cheese, shredded
- 2 tbsp. Dijon mustard
- 1 tbsp. parsley, finely chopped
- salt and pepper to taste
- garnish: 1-2 green onions, thinly sliced
- Preheat oven to 350 degrees F.
- Scrub potatoes clean and dry them. Either grate potatoes on a grater, or use the grater blade in your food processor to shred the potatoes. Place shredded potatoes in a sieve and rinse under cold water for a couple minutes to remove starch. Allow water to drain from potatoes after rinsing while preparing remaining ingredients.
- Heat 1 tbsp. olive oil and 1 tbsp. butter in a 10-inch cast iron skillet over medium-high heat. Add minced garlic and cook for one minute, stirring occasionally.
- Add shredded potatoes, sliced peppers, and asparagus pieces; cook for about 20 minutes, stirring occasionally, until potatoes cook through and peppers and asparagus soften. The pan will be quite full, but the food will eventually cook down a bit.
- While potatoes and veggies cook, in a small bowl whisk eggs. Add heavy cream, cheddar cheese, Dijon mustard, and parsley; mix well. Add salt and pepper to taste.
- Pour egg mixture into skillet and gently mix it in; place in preheated oven and bake for 10 minutes or until egg mixture is cooked through. Note: I imagine that if you don’t have a cast-iron skillet, you can simply use a casserole dish. Baking time may vary, though.
- Remove from oven and garnish with sliced green onions.
SOURCE: mostly a Maria creation with inspiration from The Culinary Guide to Klondike Potatoes as well as ingredients in my fridge