Quick Potato Skillet

I am a huge fan of throwing a few things into a skillet, adding a piece of rustic bread or toast on the side, and calling it a meal.  I also really like baby potatoes.  For this last-minute supper, I combined the two.

I started off steaming half a bag of baby potatoes that I had cut in half.  I used red potatoes but you could use anything here, Yukon golds, fingerlings, anything.  Steam just until tender but not overly so.

In a skillet, melt a bit of butter and some olive oil.  If using dried herbs, add here.  I used crushed chillies and thyme.  Add the potatoes, stirring occasionally. 

In the meantime, chop about 2 cups of mushrooms.  I used creminis, but again there is a lot of flexibility here.  Use what you have on hand.  Add the mushrooms once the potatoes have become crispy.  Stir occasionally and cook until the mushrooms have released their liquid.

Drain a can of artichoke hearts and cut into quarters, add to the skillet.  Drain and rinse a can of black olives and also add to the skillet.  Chop about 2 cups of fresh, cleaned spinach and add.  If you have fresh herbs to add, this would be the time. Cook until the spinach is wilted and the olives and artichokes are heated through.  Spritz with a bit of lemon juice and a sprinkling of bread crumbs if you like. 

The quantities are approximate; the ingredient list is a suggestion.  This is freestyle cooking and whatever you want to combine is okay.  I’m not even sure you can call this a recipe so much as an idea.  Something fast and easy, hearty and nutritious.  A perfect meal for cleaning out the fridge.