Pan Seasoned Potatoes

Pan Seasoned Potatoes

Pan Seasoned Potatoes are an adaption of a potato recipe Rick grew up with, which his dad made outdoors for breakfast while camping. They also made them as a side dish served with burgers and steaks. Our Sheffield’s Essential Seasoning gives the potatoes the same savory flavor, which can also be served with so many other dishes.

We serve our Seasoned Potatoes as a breakfast side dish, but also with steaks, burgers or just about anytime we want a potato side dish instead of a baked potato, or fries.

You can use fresh sliced potatoes, but they take longer to cook. Just cook over medium heat. We will use fresh potatoes at times if we are out of canned potatoes. Add a ¼ cup of water, cover and cook for 5 minutes. Remove the cover, add the seasonings and continue with the recipe. Flip carefully since the slices will break easily. We hope you enjoy them as much as we do.

Serves 2

Ingredients:
1 Can 15 oz. New Potatoes, Cut into ¼” Slices
1 ½ Tablespoons Butter
2 Teaspoons Sheffield’s Essential Seasoning
6 to 7 Dashes Tabasco® Sauce
Sea Salt to adjust taste

Directions:
In a large non-stick skillet, melt butter over medium-high heat. When melted, add the sliced potatoes and toss to coat with the melted butter. Sprinkle the Sheffield’s Essential Seasoning evenly on the potatoes. Add the Tabasco® sauce. Let cook for a minute then flip over with a spatula to combine the seasonings evenly on the potatoes. Cover with a splatter screen.

Cook for about 10 to 12 minutes, carefully flipping every couple minutes so they cook evenly. Turn the heat down to medium after 5 minutes so they don’t burn but will brown nicely. Continue to cook until they are nicely browned. They should be a bit crispy for maximum flavor. Adjust salt to taste. Serve immediately. Enjoy!