Assemble the latke. Melt butter in a large cast iron skillet. Add the potato mixture and spread in an even layer. Smooth out ...

Boil and mash potatoes. Season with salt ... 1/2 of the cheddar cheese, green onions and bacon. Mix well and fold into a baking dish or cast iron skillet. Top with remaining cheddar cheese and ...

drippings from skillet; add onion. Cook, stirring ... Chop bacon. Split potatoes lengthwise. Scoop out flesh into bowl, leaving 1/4"-thick shell. Add milk and butter to bowl; mash.

Toss together potatoes, onions, rosemary, 2 tablespoons oil ... Heat 2 tablespoons oil in a large, heavy skillet over medium. Add chicken, skin side down; cook until deeply browned on bottom ...

Mix well. Stir in ham, tomatoes, and green (or wild) onions. Pour egg mixture over potatoes in the skillet. Cover skillet and continue to cook eggs over medium heat until firm, not runny (about 8 ...

If you're looking for a dish that's both hearty and easy to make, look no further than this Sausage and Potatoes Skillet ...

A simple dish of potatoes, onions, and herbs was common. Typically it did not include cheese, as this one does. But a sprinkle on top gives it an irresistible crispy, golden glow. Underneath the ...

Add French flair to everyday chicken breasts with sweet simmered onions, a beefy pan sauce, and gooey Gruyère. Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade ...

Place the potatoes and 1/2 teaspoon salt in a large ... Season with salt and pepper, then add the pierogi to the skillet with the onions and sear each side for about 1 minute or until golden.

In large nonstick skillet heat oil over medium heat and cook chicken, onions, garlic and herbes de provence for 8 minutes or until golden. Add potato, broth and tomato paste and bring to a boil.