Skillet Potatoes, My Way #Recipe

I have had a life-long love affair with potatoes. The comforting starchy friend from french fries, twice baked potatoes or my Mom's holiday mashed potatoes have always been a favorite of mine. I like to say I haven't met a potato dish I haven't enjoyed.

But my absolute favorite potato was served to me as a college student at a cafe on the outskirts of campus. Known for their huevos rancheros and burritos, this little placed served up a tasty skillet potato with mushrooms, spinach and sharp cheddar cheese. The best part is I don't even have to give you directions to the hole-in-the-wall college hang out. This dish is so easy to serve up right at home.

After having worked to recreate this dish I have to say the cast iron skillet really helps, and for a nice crisp golden brown on the potatoes microwave till almost done then refrigerate overnight. The cold russets with keep their shape and brown beautifully.

Andrea's Skillet Potatoes

You Will Need:

• 2 Tbsp. butter
• olive oil
• 4 large russet potatoes, cubed (pre-cooked and chilled overnight)
• 1 c. mushrooms thinly sliced
• 2 c. baby spinach
• 1/4 c. sharp cheddar cheese, grated
• salt & pepper to taste

Preheat the cast iron pan. Drizzle in a little olive oil and saute the mushrooms till tender. Wilt the spinach and then put the mushroom mixture in a bowl. Set aside.

before adding the cold potatoes. Let them get a little crust on the bottom. Before turning them add the butter.   Let the potatoes color up before turning. When they are nice and golden, add the mushroom mixture back in.   Turn off the heat. Top with the cheddar cheese and then cover with a lid or plate till the cheese has started to melt.

Serve immediately. Enjoy.