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Skillet Corn and Potato Toss

"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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18 m servings 141 cals
Original recipe yields 4 servings

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  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.


  • For additional flavor: Use poblano chili peppers instead of the bell peppers. This will raise the heat level slightly.

Nutrition Facts

Per Serving: 141 calories; 3.5 g fat; 23.5 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 286 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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...

Great meal for dinner/breakfast. This definitely was not a quick meal however it probably took me around an hour to make the whole thing. This feed around 4 people. I added uncooked, diced toma...

I've made this several times, varying the ingredients according to what I have in the pantry. It's never not well received. Everybody in my family has their own preferred blend; my personal fa...