This dish came together with a “use what’s in the fridge” approach, but it turned out so good, I had to go back for seconds! A simple skillet potato dish transforms into a hearty and delicious meal with the right additions.
Ingredients:
Diced potatoes
Butter (instead of oil)
Diced chorizo
Diced tomato
Spicy pickled beans
Green olives (about 10 pieces)
Parmesan cubes
Crushed garlic
Frozen fava beans
Frozen bell pepper strips
Canned corn
Freshly ground pepper
Preparation:
Sauté the potatoes:
Fry the diced potatoes in butter in a skillet until golden.
First additions:
Halfway through cooking the potatoes, add the diced chorizo, tomato, and pickled beans.
Second additions:
In the last five minutes, stir in the green olives, Parmesan cubes, crushed garlic, frozen fava beans, bell pepper strips, and canned corn.
Seasoning:
Season with black pepper. If you have some rosemary or sage at hand, they would add a fantastic aroma to the dish.
Serving Tip:
Fresh celery leaves would have been a nice garnish, but I didn’t have any that matched. (Only later did I realize the bushes by the roadside are rosemary – that’s for next time!)
