Skillet Potato Dinner Recipe
Ingredients
| 1 10-ounce package frozen cut broccoli | ||
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Dry mustard | 1/2 Teaspoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| 2 cups frozen loose-pack hash brown potatoes, thawed | ||
| 1/2 pound cubed fully cooked ham | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
In a large skillet cook the frozen broccoli according to the package directions.
Drain broccoli and set aside.
In a small mixing bowl stir together 2 tablespoons of the skim milk, the cornstarch, dry mustard, dried basil, and pepper.
In the skillet stir together the cornstarch mixture and the remaining milk.
Cook and stir over medium heat till the mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in cooked broccoli, thawed hash brown potatoes, ham cubes, and 2 tablespoons of the grated Parmesan cheese.
Cover and cook till the mixture is heated through, stirring occasionally.
Sprinkle with the remaining Parmesan cheese before serving.
Drain broccoli and set aside.
In a small mixing bowl stir together 2 tablespoons of the skim milk, the cornstarch, dry mustard, dried basil, and pepper.
In the skillet stir together the cornstarch mixture and the remaining milk.
Cook and stir over medium heat till the mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in cooked broccoli, thawed hash brown potatoes, ham cubes, and 2 tablespoons of the grated Parmesan cheese.
Cover and cook till the mixture is heated through, stirring occasionally.
Sprinkle with the remaining Parmesan cheese before serving.
Chef
