SKILLET STEAK AND POTATOES

SKILLET STEAK AND POTATOES
Skillet Meals -- PHILcookbooks.com

2 sirloin steaks, cooked and sliced 1" thick
2T olive oil
1 large onion, chopped
3 cloves garlic, minced
4 potatoes, peeled, diced and cooked
1t salt
1/2t black pepper
1/2 t paprika
1/4 t red pepper flakes
1C corn
1 C halved grape tomatoes
1/4 C chopped parsley, optional

1. Cut steak into bite-size pieces.  You should have 1 1/2-2C.
2. Heat oil in large heavy skillet over medium-high heat.  Add onion; cook and stir 8 minutes or until beginning to brown.  Add garlic; cook and stir 1 minutes.
3. Add potatoes;  stir to combine.  Cook 4 minutes without stirring.  Sprinkle with salt, pepper, paprika and red pepper flakes.  Stir, scraping up any browned bits from bottom of skillet.  Add corn, tomatoes and steak.  Cook adn stir until heated through.  Garnish with parsley, if desired.
Makes 4 servings

VEGGIE BEEF HASH

VEGGIE-BEEF HASH
Skillet Meals -- PHILcookbooks.com

4 oz cooked roast beef, trimmed, finely chopped
1 1/2 C finely chopped onion, celery, green pepper, red pepper and/or parsley
1C shredded potatoes
1/2 C shredded carrots
1 egg white or 2T liquid egg white
1/2 t dried rosemary
1/2 t black pepper
1/2 C salsa, optional

1.  Combine beef, veggie blend, potatoes, carrots, egg white, rosemary, and black pepper in large bowl.
2.  Lightly spray large nonstick skillet with cooking spray; heat over medium-high heat.  Add beef mixture; press down firmly to form large cake.  Cook 4 minutes or until lightly browned adn heated through.  Serve with salsa, if desired.

Makes 2 servings

CORNED BEEF HASH

CORNED BEEF HASH
Skillet Meals -- PHILcookbooks.com

2 large russet potatoes peeled, and cubed
1/2 t salt
1/4 t black pepper
1/4 C butter
1 large onion, chopped
1/2 lb corned beef, finely chopped
1T prepared horseradish
1/4 C whipping cream, optional
4 poached or fried eggs

1.  Place potatoes in 10" skillet.  Cover potatoes with water.  Bring to a boil over high heat.  Reduce heat to low; simmer 6 minutes.  Potatoes will be firm.  Drain potatoes in colander; sprinkle with salt and pepper.
2.  Wipe out skilllet with paper towel.  Add butter and onion; cook and stir over medium-high heat 5 minutes.  Stir in corned beef, horseradish and potatoes; mix well.  Press down mixture with spatula to flatten into compact layer.
3.  REduce heat to low.  Drizzle cream evenly over mixture, if desired.  Cook 10-15 minutes.  Turn mixture with spatula; pat down and continue cooking 10-15 minutes or until bottom is well browned.  Top each serving with 1 poached egg. Serve immediately.

Makes 4 servings.

BRATWURST SKILLET BREAKFAST

BRATWURST SKILLET BREAKFAST
Skillet Meals -- PHILcookbooks.com

1 1/2 lbs red potatoes
3 bratwurst links (about 3/4 pound)
2T butter
1 1/2 t caraway seeds
4C shredded red cabbage

1. Cut potatoes into 1/4-1/2" pieces.  Place in microwavable baking idsh.  Microwave, covered on HIGH 3 minutes; stir.  Microwave 2 minutes more or until just tender; set aside.
2. Meanwhile, cut sausage into 1/4" slices.  Cook sausage in large skillet over medium high heat 8 minutes or until browned and no longer pink in center. Remove from pan wiht slotted spoon; set aside.  Pour off drippings.
3. Melt butter in same skillet.  Add potatoes and caraway seeds.  Cook, stirring occasionally, 6-8 minutes or until potatoes are golden and tender.  Return sausage to skillet; stir in cabbage.  Cook, covered 3 minutes or until cabbage is slightly wilted.  Uncover and stir 3-4 minutes more or until cabbage is just tender yet still bright red.

Makes 4 servings