Cast iron pan.

I’ve had my cast iron pan for about a year now. It is a wonderful pan that I would not want to do without and is very easy to take care of. There is no need for non-stick in this house! Don’t be afraid to get a cast iron pan. You may warm up to the idea by checking out the following recipes.

This pan was my assistant with yesterday and today’s dinner. Last night we had blue potato hash browns and the pan added a nice brown crisp. Sadly they really weren’t that pretty, so there is no photo. However, they were delicious!

Blue Potato Hash Browns 

  • 6 small blue potatoes (shredded)
  • 1 large garlic clove (minced)
  • 1 tbs fresh sage (finely chopped)

Mix potatoes, garlic and sage. Heat your pan with plenty of butter (4+ tbs) and then add potato mixture. Cook covered for approximately 15 minutes and then flip and cook for 15 minutes more. Enjoy!

Tonight I made corn “burgers” and crisped them in the pan. These were tasty with a little Sriracha on the side.

     Corn “Burgers”

  • 1-1/2 to 2 cups of fresh corn
  • ~ 1/2 cup oil packed sun-dried tomatoes (chopped)
  • 2 eggs
  • 4 scallions (chopped)
  • 1/4 whole wheat flour
  • 1/2 cup stone ground cornmeal
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • salt and pepper to taste
  • 3 oz chevre (crumbled)

In food processor blend corn (except 1/2 cup) and eggs to a hummus like texture. In a bowl combine the remaining corn and other ingredients except cheese. Mix corn/egg mix into bowl and then fold in chevre crumbles.  Heat pan with olive oil and then cook 1/4 cup size patties for 3 to 4 minutes each side. Enjoy!

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About foodandtap

She is the cook, he is the home brewer and together they try to rein in the power of the stove. View all posts by foodandtap

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