Savoury Side Dishes
Skillet Corn & Potatoes
Is it a potato hash or a warm salad? Whatever you call it, it's just pure delicious.
Preparation Time:
25 Minutes
Ingredients:
| baking potatoes (i.e. Yukon Gold) about 2 lbs | 1 kg | |
| 1/2 cup | Gay Lea butter | 125 mL |
| 1 tsp | salt | 5 mL |
| 1/4 tsp | pepper | 1 mL |
| 2 cups | cooked corn kernels | 500 mL |
| 2 heads | roasted garlic | |
| 3 tbsp | chopped fresh basil or mint | 45 mL |
Instructions:
Saucepan of boiling salted water, cook potatoes
for 15 to 20 minutes or just until tender but not
mushy. Drain and peel. (Refrigerator make
ahead: 24 hours)
Cut potatoes into bite size chunks. In large skillet,
melt 1/3 cup (75 mL) butter over medium heat.
Add potatoes; cook, stirring often, for 20 to 30
minutes, adding remainder of butter as necessary,
or until crispy and golden. Stir in corn and cloves
*To roast garlic: Slice top third off garlic head to expose tops of cloves. Wrap well in foil. Bake in preheated 425F (220C) oven for about 40 minutes, or grill over medium-heat, turning once, for 35 to 45 minutes - until cloves are thoroughly softened. Let cool at least 15 minutes. Squeeze out pulp.
for 15 to 20 minutes or just until tender but not
mushy. Drain and peel. (Refrigerator make
ahead: 24 hours)
Cut potatoes into bite size chunks. In large skillet,
melt 1/3 cup (75 mL) butter over medium heat.
Add potatoes; cook, stirring often, for 20 to 30
minutes, adding remainder of butter as necessary,
or until crispy and golden. Stir in corn and cloves
*To roast garlic: Slice top third off garlic head to expose tops of cloves. Wrap well in foil. Bake in preheated 425F (220C) oven for about 40 minutes, or grill over medium-heat, turning once, for 35 to 45 minutes - until cloves are thoroughly softened. Let cool at least 15 minutes. Squeeze out pulp.