Photo: Oxmoor House 
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: 2/3 cup)

Next time you hear someone tell you, "that's not technically a [insert rule/technique/style here]," kindly ask them to open their mind to variations on theme, and furthermore, to the enjoyment of life. This is kind of a pan-fry. Play with your words. And your food.

 

How to Make It

Step 1

Heat a cast-iron skillet or other heavy-bottomed pan over medium-high heat.

Step 2

Add the butter and the oil. Swirl. Let the butter melt.

Step 3

Add the sweet corn and bell pepper, and raise the heat to high. Fry, stirring occasionally, for about 4 minutes, allowing the corn to get slightly browned.

Step 4

Lower the heat to medium-high and add the potato. Cook, stirring frequently, for about 4 minutes.

Step 5

Lower the heat to medium-low, and add the onion, thyme, and garlic.

Step 6

Sprinkle in the sugar, the salt, and the ground red pepper. Stir. Cook 3 minutes or until the potatoes are tender.

Step 7

Crank the heat to high for a minute or two, stirring frequently, to give the dish a final browning.

Step 8

Turn off the heat and stir in the cider vinegar. Fold to coat.

Step 9

Finish with the parsley. Serve over Butter-Seared Sea Scallops.

Cooking Light Mad Delicious

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