Prep 15 mins
Cook 30 mins
The name says it all. But so good, almost addictive. Just please don't try it if you have tender taste buds! Potatoes can be peeled or not, cook's choice. I spotted this on a box of Morton kosher salt and had to give it a try. "HE" thought it was great.
- 1 large yellow onion, chunked
- 5 large potatoes, cubed
- fresh mushrooms, sliced (or canned, with juice)
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder or 1 teaspoon fresh garlic
- McCormick's Montreal Brand steak seasoning (optional)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 (10 ounce) can Rotel tomatoes & chilies
- Place onions, potatoes, mushrooms and seasonings in bowl. Pour melted butter over and blend.
- Scrape into a large skillet. Heat and brown a little. Blend in Rotel and cook 20-30 minutes or until potatoes are soft (depends on the size of the potato chunks.) If you use already cooked potatoes, the time can be cut way down. And they work pretty well.
- Can be grilled in a covered aluminum pie plate instead for 30-40 minutes. Haven't tried that yet.
- When serving, Some grated cheese can't hurt! Maybe a dab of sour cream too!
I had two decent sized baking potatoes I needed to use up, and only 1/2 a large yellow onion. I followed everthing else to a tee, although I did add one diced jalepeno (with seeds!), nothing is too hot for us! My only suggestion is to watch the amount of butter, even with two baking potatoes, I found I needed almost double the melted butter as everything was seriously sticking to the pan, this was easily remedied though. I think if I had used 5 medium red potatoes, I would't have needed the added butter. Whatever! This is a very tasty recipe and is definitely a keeper! Loved the addition of the McCormick's Steak Seasoning and one can never go wrong with Rotel!