Cajun Potato Skillet (Easy Shortcut Meal)
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.
19 thoughts on “Cajun Potato Skillet (Easy Shortcut Meal)”
Great recipe! Hopefully, a reader will come through with the perfect Cajun seasoning for you. 🙂
Sounds delicious! I’ve been dreaming up a good hash-type meal lately too.
Yum, Yum, Yum! I love these types of dishes especially with pork!
Oooh, nom! This kinda reminds me of the bastardised dirty rice recipe I make with homeamde cajun seasoning, spinach, and kangaroo mince… so pretty much it’s nothing alike except for the mince and seasoning. I’m stupid.
Kangaroo, now that is something you don’t find in the US every day 🙂
I love Cajun everything. My dad and I just dug up the potatoes I planted at my old house when I was moving, but he’s such a meat and potatoes guy, that I let him have all of them as payment for helping. He’s not into spicy or I’d make him eat these! I do have some cauliflower though. And a hubbard squash. I wonder how that would taste? Kind of a sweet and spicy combo…?
That would taste awesome! I actually use the cajun seasoning on cauliflower a lot, and squash would go nicely I think.
We are HUGE cajun seasoning fans here. We would love this dish. I’m with you on the ingredients…why so much crap? Tony and I went to the store today and we needed grape jelly for Jay. I went to get something else while Tony was getting the jelly. I came back to him and asked what was taking so long…he said he couldn’t find any that didn’t have high fructose corn syrup in it. I am so tire of all the crap in our food! End rant…
It is so, so true. It takes forever to shop sometimes … read label, put back on shelf. Repeat.
I never think to add Cajun spices to a dish! When we were in New Orleans we loved them! Thanks for the idea…Michael loves potatoes so I bet he’s love this!
I love the spice of cajun flavors and I could definitely see myself falling in love with this dish! I think chickpeas would go great here!
I like Tony Cachere’s. It has silicon dioxide, as well as the “might contain dairy” warning, but all the other ingredients are spelled out.
I use The Spice Hunter Cajun/Creole seasoning blend. Nothing but spices, and it’s salt free, so I add salt when needed. It’s great! Alisa, I almost never comment, but I love your blog, book, website, et al! You rock.
Kristen, you are the sweetest! Thank you for emerging to share that seasoning (sounds perfect!) and to say such kind words. You made my night!
penzey’s spices have REALLY nice, additive free spice blends. i haven’t tried their cajun, but their other blends are amazing.
Great recipe – I am in love with potatoes too and anything cajun flavored so this is a winner for sure!
I use Spicely Organic Spices. They are usually in their own little area. They come in little square boxes. I believe they are all organic. No extra stuff, just spices. Plus, it says on the back no peanuts, soy, soybeans, milk, tree nuts, eggs, fish, crustacca, and wheat or derivatives. And, you can buy them in different sizes, so you get what you would use.
BTW, tried this tonight with beef and added veggies. Very good.
Thanks Tia, I hadn’t heard of that brand.
Beef and cajun? Not a combo I’ve had. Glad you enjoyed!
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