Thread: Skillet taters

Thx for the compliment buddy. Double portions of cobbler for you in the fall.

Originally Posted by crp4570

Thx for the compliment buddy. Double portions of cobbler for you in the fall.

So, brown nosing works!!!!!

All my girlie's loved it! We have taken it and done some versions here at home. No left overs everytime!

Jere, what do I get?

Sent from my SM-G900V using Crappie.com Fishing mobile app

well, your girls and wife get front line and you get first in line of gezzers, gubers, and farts. I'll let you pick your classification.

Originally Posted by crp4570

Hey buddy. Glad you enjoyed those taters and thx for asking about the recipe. This is the rough ingredients of my skillet taters for a 17 inch cast iron skillet. Approximately 5 pound taters,2-3 large onions, your choice assorted meats, gallon bag of sweet corn, 4-6 sticks butter, and your choice of spices.

I first warm the skillet up over the heat source. The heat source can be electric, gas, charcoal, or wood coals. Good steady low to medium heat is required and not hot high heat. My skillets are put up with Pam seasoning so throw a stick of butter and let her melt then add your meats. These meat selections can be breakfast sausage,bacon,brats, or kabasa. Brown the meat but do not drain the meat juices.

Next, add the potatoes. These can be any type desired. I usually mix then only because I like the mixed colors of the skins. I prewash and cube the taters. I don't peel them due to flashbacks to kp duty in army. My wife tends to peel them when she makes small batches at home. Since she might read this post or some good buddy might try to help me out, her way is better cause she is always right!

I cook the taters down and add butter as needed plus the "P" factor. "P" stands for plenty in my book. Learn that formula in demolition school of Uncle Sam. Keeping plenty meat juices and melted butter helps prevent contents from sticking to skillet. Also, this rescpie requires constant monitoring and stirring. At this time I add seasoning to the taters as they cook down. Your choice of seasoning to your taste, mileage varies.

As taters cook down to the soft point in texture, I then start adding the onions and more "P" butter. Continue cooking the contents down and then add the sweet corn. Again, add "P" butter and seasoning to taste. When contents are completely cooked down,serve out of the skillet and hollar it's ready. I have never had to hollar twice. If kids and ladies are present, they always go first to ensure they get a bowl at my campfire. Old geezers, gubers, and farts are then let in and after they leave skillet is always empty.

Things to remember. Do not leave the skillet unattended telling fishing stories while cooking due to chance of sticking and burning. Constant stirring is required as needed. Don't cook this if you are in a hurry or have other time restrictions due to various factors that can effect your heat if using charcoal or wood coals. It usually take me a couple hours to do a batch.

in closing, this is a rough set of guidelines. This is due to to different sizes, depth, and texture of the variously skillets with their cast iron compositions. Newer cast iron has a higher tin metal content and tend to have inconsistencies of pour in the molding process that can produce hots spots in newer cast iron skillets. I use older cast iron and lodge skillets. My lodge skillets are even the older ones. Hope this helps and enjoy campfire/outdoor cooking. Teach it to a kid and the recipes always will live on.

So much for my diet lol

Originally Posted by crp4570

Hey buddy. Glad you enjoyed those taters and thx for asking about the recipe. This is the rough ingredients of my skillet taters for a 17 inch cast iron skillet. Approximately 5 pound taters,2-3 large onions, your choice assorted meats, gallon bag of sweet corn, 4-6 sticks butter, and your choice of spices.

I first warm the skillet up over the heat source. The heat source can be electric, gas, charcoal, or wood coals. Good steady low to medium heat is required and not hot high heat. My skillets are put up with Pam seasoning so throw a stick of butter and let her melt then add your meats. These meat selections can be breakfast sausage,bacon,brats, or kabasa. Brown the meat but do not drain the meat juices.

Next, add the potatoes. These can be any type desired. I usually mix then only because I like the mixed colors of the skins. I prewash and cube the taters. I don't peel them due to flashbacks to kp duty in army. My wife tends to peel them when she makes small batches at home. Since she might read this post or some good buddy might try to help me out, her way is better cause she is always right!

I cook the taters down and add butter as needed plus the "P" factor. "P" stands for plenty in my book. Learn that formula in demolition school of Uncle Sam. Keeping plenty meat juices and melted butter helps prevent contents from sticking to skillet. Also, this rescpie requires constant monitoring and stirring. At this time I add seasoning to the taters as they cook down. Your choice of seasoning to your taste, mileage varies.

As taters cook down to the soft point in texture, I then start adding the onions and more "P" butter. Continue cooking the contents down and then add the sweet corn. Again, add "P" butter and seasoning to taste. When contents are completely cooked down,serve out of the skillet and hollar it's ready. I have never had to hollar twice. If kids and ladies are present, they always go first to ensure they get a bowl at my campfire. Old geezers, gubers, and farts are then let in and after they leave skillet is always empty.

Things to remember. Do not leave the skillet unattended telling fishing stories while cooking due to chance of sticking and burning. Constant stirring is required as needed. Don't cook this if you are in a hurry or have other time restrictions due to various factors that can effect your heat if using charcoal or wood coals. It usually take me a couple hours to do a batch.

in closing, this is a rough set of guidelines. This is due to to different sizes, depth, and texture of the variously skillets with their cast iron compositions. Newer cast iron has a higher tin metal content and tend to have inconsistencies of pour in the molding process that can produce hots spots in newer cast iron skillets. I use older cast iron and lodge skillets. My lodge skillets are even the older ones. Hope this helps and enjoy campfire/outdoor cooking. Teach it to a kid and the recipes always will live on.

Are you looking to adopt?? That really sounds good...