Jun 18

Home Fried Potatoes in a Cast Iron Skillet

by Holly M Cooley


I used my cast iron skillet and some freeze dried Red Peppers and Potato Dices to make a really awesome breakfast last Saturday. The kids were home visiting unexpectedly and had spent the night, and I wanted to make them a hearty breakfast.  It was so nice to know that I didn’t have to worry about running out to the grocery store to buy food for company, because I have my own little home store that I can go to! Yay for emergency foods!

I wonder if you’ve tried cooking with your food storage?  It’s a delicious way to naturally rotate your stores and keep things from expiring. It’s also a great way to make sure you really like the foods that you are stocking up on. As soon as you open a can of something, plan to replace that item right away, and you will have a perfect little system going on.

So I thought maybe you’d like to see how easy it is.  I took a few photos.

Doesn’t this look yummy? It was delicious!  And so easy.

Have a peek over my shoulder if you like.


This is what I did NOT do:

  • Measure.  (Hey, it was fun…I felt like a scientist!)
  • Peel potatoes.
  • Dice potatoes
  • Pre Cook potatoes.
  • Wash or slice red peppers


This is what I DID:


I got a large bowl and into it I poured approximately 4 cups of  PotatoDices.   I added enough warm water to cover the potatoes.


While they were soaking I chopped half of a large onion that I had in my fridge already.  I wanted large pieces of onion to go with the slices of red peppers and to complement the petite size of the diced potatoes. Plus, who am I kidding, it was quicker.


Next I tossed a handful or two of the freeze dried RedBellPeppers to a small bowl and added water to start them rehydrating. It only takes a minute or two.


I got out my heavy cast iron skillet, (which I absolutely LOVE–it has a long family history and was handed down to me) heated it up, and added olive oil…maybe two tablespoons.


Once the oil was hot (this is an important step to sauteeing things…waiting till the oil is hot enough to sizzle when you splash a drop of water into it. This allows the food to be cooked by the oil, instead of the food just absorbing the oil.)   I added the onions and began to saute them, along with a few orange pepper slices I had left over in my fridge. I drained the freeze dried Red Bell Peppers well and added them to the skillet.  Once the veggies were beautifully sauteed, I removed them to a warm plate.


I drained my potatoes using a colander.  I added more olive oil to the skillet and heated it up, then added the diced potatoes and spread them out evenly in the pan.  Salted them well, and sprinkled with paprika.


Now here’s the hard part.  Leave them alone!  Set the temperature of the pan low enough that you can just let those potatoes brown for about 4 or 5 minutes.  Once you’re sure they’re nice and golden on their bottoms, use a spatula to lift up a section and just before flipping them over,  sneak a little more olive oil into that section of the pan…wait a couple of seconds (yes, you will need two hands for all of this.) and repeat until all of the potatoes have been turned.  Sprinkle well with salt and paprika… and then…leave them alone for another 4 to 5 minutes! If you play with them too much you will have fried mashed potato cakes =)


Once the potatoes are nice and golden, add the peppers and onions and incorporate while you finish sauteeing everything.  Here’s a closer look:

Now you just need some ScrambledEggs to go with this and you’ve got yourself a lovely breakfast!  Enjoy! Serves 4 grown ups a hearty breakfast!


One of the most important things about using a cast iron skillet is preserving and protecting the ‘seasoning’.  Once you are done using it, either wash it immediately and then dry it, or set it aside to be washed after the meal.  DO NOT SET IT IN THE SINK to soak. Moisture is the enemy of cast iron.  Wash and dry well, then set on a warm stove for a moment or two until you can be sure that all of the moisture is evaporated. Regular re-seasoning will only improve its performance and durability.


If you’d like to learn more about how to care for and season your cast iron skillet to keep it in great shape, hereis a good source of information.  Even if you have one that has gotten rusted and looks hopeless, a little patience and seasoning can restore it to mainstream duty in your kitchen.  A well seasoned cast iron skillet is a “must have” for any kitchen in my opinion.  It is unparalleled for durability and utility, and better than any non stick skillet I’ve ever owned.

Well, hope you enjoyed fixing breakfast with me! Enjoy the freedom and flexibility of food storage!

Tags: Food Storage Recipes; cooking with food storage; cooking with freeze dried potatoes; food storage breakfast recipes; cooking with freeze dried red peppers; Thrive recipes; cooking with Thrive; Cooking with cast iron, Cast Iron Skillet, home fries using freeze dried potatoes, easy food storage recipes


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  1. VaPrepper

    Great idea for breakfast.

    Today for dinner, I am doing a favorite of ours nicknamed; “Spiked Chicken” in a Dutch Oven outside over an open fire, regardless of the rain courtesy of (former) Hurricane Isaac.

    One whole Chicken cleaned, plucked and gutted. (…in my case, one of the non-laying Hens I have tagged in the Chicken pen, separated out from the rest the flock and fattened-up on grain, or store bought if you are not raising birds.) I DO NOT skin my chickens when roasting/baking them.

    One and a half pounds of Potatoes, whatever variety strikes you fancy and have on-hand. (Today I am using Yukon Gold.)

    One half pound of Carrots

    2-3 stalks of Celery.

    Salt and Pepper to Taste.

    I sprinkling of Garlic if you like. I do..

    And the ‘secret’ ingredient: Spike Seasoning. (I got turned-onto Spike about 15 years ago by a coworker, and have kept it on my kitchen shelf since. Super(!) on Fried Potatoes and Onions for breakfast too. You can find it in most stores, buy it on-line: http://spike-it-up.com/ or mix it up yourself. Google the name and you will find a home-brew ingredient list.)


    Coat bottom, sides of Dutch Oven (aka: the pan) with oil/butter/etc.
    Cut-up all veggies however you prefer them.
    Place veggies in a single layer in bottom of pan.

    Rinse bird thoroughly inside body cavity and outside. Pat dry or set aside to drain for a few minutes.

    Sprinkle seasoning liberally inside body cavity, and rub into skin on outside of bird.

    Sprinkle veggies in bottom of pan with some Spike, salt/pepper and garlic as desired.

    Place the bird breast side up in the pan atop of the veggies. Cover and cook until done.

    The juices from the bird will keep the veggies from drying out, and the fluid from the heated skin will add flavor. (Or as I call it, the flavors fester for awhile.)

    Check with a thermometer for proper cooking temperature, and enjoy.

  2. Sarge

    Cooking in cast iron also allows your body to absorb Iron in small doses.

  3. Billy

    That looks delicious! I would put that as a filling for a burrito too, maybe with some grated cheddar & sour cream.

    What kind of skillet do you have? What is the history?

    1. holly

      My cast iron skillet was my grandmother’s! It’s a Wagner. I love the fact that it has been used to show love to members of my family down through the years. As Sarge said, a cast iron skillet also provides a small amount of extra iron to our daily diet too, so this one provides the added nutrients and many fond memories as well!

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