Skillet Corn and Potato Toss
- Yield: 4; Scant 1 cup per serving.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 129
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 383
- Total: 18 min
- Prep: 5 min
- Inactive: 3 min
- Cook: 10 min
Ingredients
1 Tbsp. olive oil
3/4 cup diced onion
3/4 cup diced red or green bell pepper
1 can (14.5 oz.) Del Monte® Diced New Potatoes, well drained
1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, well drained
(Optional) salt
(Optional) black pepper
Directions
- 1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until beginning to richly brown on edges, stirring occasionally.
- 2. Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.