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Skillet Roasted Potatoes with Mushrooms, Caramelized Onions and Parmesan


Skillet Roasted Potatoes with Caramelized Onions Parmesan and rosemary_

I fell in love with side dishes during the three years I spent as a vegetarian. When you don’t eat meat, you tend to go into any holiday celebration or dinner party knowing that your meal will be made up of side dishes and you just hope to end up with more than a garden salad and a dinner roll.

Even though I now eat meat, I want hearty side dishes that can be meals all on their own. I still eat vegetarian food regularly (of the 13 recipes I’ve posted this year 11 have been vegetarian and 7 of those have been vegan) and I want the side dishes I serve to be as important and well crafted as the main dish. Vegetables tend to be the star of the side dish, and being a veggie devotee for three years gave me profound respect for what produce can bring to the table. If you’ve never been a vegetarian, and want to challenge yourself in the kitchen, try to go a month without meat. Even if it’s temporary, it’ll grown you as a cook.

This is a recipe that I already have plans to make again. It has an elegant comfort food vibe to it. The edges get a bit crispy, but the middle has a creamy mashed potato feel. Meat eater or not, this can be a meal or a side dish. I really hope you love it as much as I do.


Skillet Roasted Potatoes with Caramelized Onions Parmesan and rosemary 2



Beer Brined Corned Beef Sliders with Pickled Cabbage Slaw


    Corned Beef
  • 3.5 lb beef brisket
  • 1 cup brown sugar
  • 1 cup kosher salt
  • 3 tablespoons curing salt (this will make the meat pink)
  • 3 tbs whole allspice berries
  • 1 tbs whole cloves
  • 1 tbs ground ginger
  • 2 tbs mustard seeds
  • 2 tbs whole peppercorns
  • 1 yellow onion, quartered
  • 2 cups water
  • 3 (12 ounces) bottles of stout
  • 8 cups ice
  • Pickled slaw:
  • 2 cup red cabbage, shredded
  • 2 cup savoy cabbage, shredded
  • ½ red onion, thinly sliced
  • 1/3 cup lemon juice
  • 2 cups apple cider vinegar
  • 1 tbs kosher salt
  • 3 tbsp sugar
  • ¼ tsp groung ginger
  • 2 tbs whole dried allspice berries
  • 2 tsp whole cloves
  • 2 tsp black peppercorns
  • _
  • 12 soft potato dinner rolls, split to resemble hamburger buns


  1. In a large pot or Dutch oven, add brown sugar, 3 tbs curing salt, 1 cup kosher salt, 3 tbs allspice berries, 1 tbs cloves, ginger, mustard seeds, 2 tbs peppercorns, along with 2 cups of water.
  2. Cook on high just until the salt and sugar dissolve, remove from heat. Add 2 bottles of stout (reserve the last bottle for cooking) and 8 cups of ice, stir until ice has melted and brine is cool.
  3. Add the brisket, cover with lid and refrigerate for 3 days and up to 10.
  4. Remove from brine and rinse well. Discard the brine and clean the Dutch oven well.
  5. Place the brisket back in the cleaned pot, along with the onion, pour the remaining bottle of stout and then cover with cold water until the brisket is fully cover with one to two inches of water above the beef.
  6. Bring to a low boil, cover and reduce heat to maintain a gentle simmer. Simmer for 3 hours or until the meat if fork tender. Move to a carving board, thinly slice against the grain.
  7. While the brisket cooks, make the pickled slaw. In a sauce pan over medium heat, add the lemon juice, vinegar, salt, sugar, ginger, allspice, cloves and peppercorns in a pot. Bring to simmer just until the salt and sugar dissolve, remove from heat. Allow to cool to room temperature. In a large bowl, add the cabbage and onion. Pour the cooled pickling liquid over the cabbage and onion, refrigerate for one hour.
  8. Slightly warm the buns, fill with corned beef and slaw before serving.

Adapted from Epicurious


Skillet Roasted Potatoes with Caramelized Onions Parmesan and rosemary TS




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Jen @ Savory Simple February 26, 2013 um 5:47 am

What’s not to love?


Kiersten @ Oh My Veggies February 26, 2013 um 6:19 am

I love making meals out of sides & this side is totally meal worthy. Delicious!


Gerry @ foodness gracious February 26, 2013 um 6:23 am

Totally agree, sides are important especially at the holidays for me and I love trying to put a piece of everything on my fork 🙂 This would be awesome with an egg on top too!


Jackie February 26, 2013 um 8:23 am

OMG, and egg with a runny yolk would be amazing. That might be my next Saturday Breakfast.


chinmayie @ love food eat February 26, 2013 um 8:02 am

Potato and Mushroom together is always delicious! Will try making it using your recipe for sure 🙂


Anna @ Crunchy Creamy Sweet February 26, 2013 um 8:07 am

I need more skillet recipes and this one is perfect! I have been on a caramelized onions kick lately! Pinning!


Jackie February 26, 2013 um 8:25 am

I make so many recipes in that skillet! When I was compiling my book I realized that about 4 of my chicken recipes used a cast iron skillet. It just gets such great flavors and textures. Love it.


claire @ the realistic nutritionist February 26, 2013 um 8:47 am

that is one sexy side dish!


Chung-Ah | Damn Delicious February 26, 2013 um 11:24 am

I eat meat from time to time but I love vegetarian recipes, especially when Jason is up in San Francisco. I can definitely make these skillet potatoes a meal in and of itself with an oozing yolk on top. YUM!


Cassie | Bake Your Day February 26, 2013 um 4:54 pm

I eat meat a few times per week but I would, in an instant, eat this as a main dish. I love these flavors, my friend!


Julie @ Table for Two February 26, 2013 um 5:30 pm

i can see why/how you fell in love with this dish! i would too with all the flavors and caramelized onions! oh man, i love veggie days!


Anna @ Hidden Ponies February 26, 2013 um 10:28 pm

I like meat but I hate when the side dishes don’t hold their own – this looks wonderful, I love cooking in my cast-iron skillet!


Bree {Skinny Mommy} February 27, 2013 um 7:31 am

YUM! I need better sides and this one looks pretty darn fabulous 🙂


Jessica@AKitchenAddiction February 27, 2013 um 8:29 am

Love the caramelized onions in this dish! I would have no problem eating this as a main course!


Jackie February 27, 2013 um 9:44 am

I think I could eat caramelized onions on everything!


Charity February 28, 2013 um 10:47 am

It’s awesome! I loved it and so did my husband. We ate it as a meal.


RavieNomNoms February 28, 2013 um 12:53 pm

This looks amazing! I am such a big fan of mushrooms, Patrick is not sadly….but I think I can sneak this gorgeous dish while he is out of town. How delicious!


Stephanie @ Eat. Drink. Love. March 1, 2013 um 11:20 pm

I’m with you on the vegetarian thing. I used to be vegetarian when I was in high school, but stopped when I was in college. I enjoy meat now, but I still don’t like to eat a lot of meat. This would totally be a main dish for me!


addie | culicurious March 4, 2013 um 10:14 am

I tend to eat vegetarian frequently as well. Love the way this looks 🙂


teyanna March 17, 2013 um 6:53 am

Whats up! This was so good. I made it twice in one week and ate it as my dinner. my kids like it too.


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