Lately, I’m in love with pan-fried potatoes, and keep experimenting with different seasonings. One of the top spice contenders has easily been cajun.
At a recent conference I received a free container of cajun seasoning by Butterball. I admit, the taste is quite good. Okay, really good in recipes. It is spicy, but not too hot, and rich with flavor. But, on the con side it contains what seem like “unnecessary ingredients” such as silicon dioxide (anti-caking), cornstarch, and natural flavors. I’m always left wondering, if they’re so natural, why can’t they tell me what they are? Also, the seasoning “may contain milk” (and wheat and soy). From an allergen standpoint, I’m okay with trace dairy, but even so.
I’ve attempted a homemade cajun seasoning in the hopes of further improving on this dish and moving away from the additives, but haven’t found a version that is quite right as of yet (still testing!). If you have a homemade cajun seasoning that you prefer, feel free to use it in this recipe (and even share it perhaps in the comments? Hmm?). If not, simply pick-up one of the many premade cajun seasonings available (Butterball or otherwise), and enjoy this as a quick and easy meal option with loads of flavor and just five ingredients!
This makes for a surprisingly meat-heavy dish. If you prefer more veggies to your meat, feel free to reduce the meat to 4 to 6 ounces (or see the vegan and vegetarian options below) and add in a tasty veggie like roasted cauliflower. I did that one night, and all I can say is Yum! About 1 lb of cauliflower shrivels up to just 2 servings when roasted and tastes amazing with these cajun seasonings. For some added greens, I like this with just a side salad or some steamed broccoli. I’m posting the basic recipe as is, since Tony is happy to skip the greens and cauliflower altogether and enjoy this as a “manly” meal.
Recipe: Cajun Potato Skillet
Summary: See my notes below for vegan or vegetarian options. Everyone should enjoy cajun-seasoned potatoes!
- 1 lb Diced Red Potatoes, ½-inch cubes
- 8 Ounces Lean Ground Pork or Turkey (see below for vegan and vegetarian options)
- 1-1/2 Teaspoons Cajun Seasoning, divided (As noted, I used Butterball, which does contain salt. If using a salt-free version, you may need to add salt to taste)
- 1 Small Onion, chopped
- 2 Tablespoons Oil (I used peanut, but olive or grapeseed would work great too)
- Bring a pot of water to boil.
- Add the diced potatoes, and boil them for 5 to 7 minutes.
- While the potatoes are cooking, combine the meat with 1/2 teaspoon of the cajun seasoning.
- Heat 1 tablespoon of the oil in a large skillet over medium heat, add the onion, and saute for 3 minutes.
- Add the meat, and cook, breaking it up until no longer pink, about 5 to 7 minutes.
- Remove the meat and onions to a bowl and set aside.
- Drain the potatoes. I usually put them back in the pot for a minute to quickly steam off any excess water.
- Add the remaining tablespoon of oil to the skillet, and heat it over medium heat.
- Add the potatoes to the skillet along with 1/2 teaspoon of the seasoning, stirring to combine.
- Fry the potatoes for 10 to 20 minutes, just stirring them once every few minutes. This gives them time to brown and offers some valuable time to quickly clean up the kitchen!
- Return the meat and onions to the skillet with the potatoes, add the remaining 1/2 teaspoon of cajun seasoning, and cook, stirring to coat everything, for a couple of minutes, or until everything is heated through.
- Serve in two big bowls.
Vegetarian: Omit the meat and the 1/2 teaspoon of seasoning you would use on the meat. Instead, follow the directions for making the potatoes and onions, and serve the potatoes topped with poached eggs. Sprinkle with a few shakes of the cajun seasoning to serve.
Vegan: I haven’t yet tried a completely vegan options, but did love this dish with roasted cauliflower added. You could go with just roasted cauliflower or I think white beans would be nice in this dish if you are looking for some extra protein. Obviously, vegan sausage crumbles are an option, but I’d choose the cannelini beans personally.
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Diet tags: Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, optionally Vegan or Vegetarian
Number of servings (yield): 2
Copyright © Alisa Fleming.
Filed Under: Alisa's Recipes