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For a hoppel poppel with ham, cubed potatoes and onions were pan-fried in butter until the potatoes were browned, then ham was added to the skillet. Eggs were whisked with cognac, salt and pepper, and Worcestershire sauce and poured into the skillet, cooked gently as an omelette, with fresh parsley. When the omelette is set it was topped with ...
Heat the olive oil and 2 tablespoons butter in a large skillet over medium-low heat. Add the onions, 1 teaspoon salt, a few grinds of pepper and the sugar. Stir, then cover and cook, stirring once ...
French Onion Potatoes au Gratin. As if the cheesy, layered goodness that's potatoes au gratin couldn't get any better, this one features an infusion of French onion flavoring that takes the dish ...
Pillowy gnocchi gets a crisp golden-brown coat and then takes a swim in flavorful marinara sauce infused with subtle heat from red pepper flakes. ... as well as onions, garlic, corn and jalapeño ...
Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form into 12 patties. In a large nonstick skillet, heat 1/8 inch of oil. Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute. Reduce the heat to moderately high and cook until well browned, 2 minutes.
Pyttipanna , pyttipanne , pyttipannu or biksemad , is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash, and popular in Scandinavia. The term is Swedish for "small pieces in a pan". [1] [2]
This one-pan chicken and broccoli casserole is prepared in a skillet on the stovetop, then finished in the oven until it's browned, cheesy and bubbling. Serve with a crunchy green salad. View Recipe
Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil. Reduce the heat to maintain a steady simmer and cook until tender, 12 to 15 minutes.