I have grown very tired of rice, so we are moving to potatoes for a while. One of my favorite things to do with potatoes is oven fried potatoes, but I don’t always like having to turn on the oven and heat up the entire house during the summer. So, I set out to mimic the idea of oven fried potatoes in the skillet, they are nothing like it of course, but it was my starting point. I also remembered a dish I had made last summer that I can not find the recipe for, so I was really on my own.
This simple dish has lots of veggies, I went for some that gave color variety but there are others that could be used instead. The really good news on this dish is that I even got my three-year-old to taste it and she did not mind when we asked her to take a few more bites. Not sure if she really liked it, but she did not fight eating it! We have been fighting her about trying new things lately, so to have her try it and eat it was a major win for us. As usual Patrick thought it was wonderful! I think he likes everything I cook, but this time I think it was all the melted cheese on top.
1 lb potatoes, cubed
2 zucchini, sliced
1-2 cups carrot
1-2 cups broccoli, chopped
1 cup grated Parmesan cheese (or more if desired)
1 tbls olive oil, could use less
1. Heat oil in a skillet. Once warm toss in potatoes, carrots, and sliced chicken sausage. Cook, stirring occasionally, for about 10 minutes. Potatoes should be starting to soften. I do this with the lid on for good measure.
2. Add the zucchini and broccoli and cook until everything is tender, between 5 and 10 minutes.
3. Pour into 9×13 baking pan (broiler safe). Sprinkle with parmesan cheese, if it doesn’t look covered enough, add more.
4. Stick under the broiler until cheese has melted and is slightly browned. Enjoy!
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