Skillet Corn and Potato Toss

Skillet Corn and Potato Toss

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"Diced potatoes, bell peppers, and whole kernel corn are quickly pan fried with onions in olive oil for this quick weeknight or breakfast side dish."
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18 m servings 141 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until they begin to richly brown on edges, stirring occasionally.
  2. Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.


  • For additional flavor: Use poblano chili peppers instead of the bell peppers. This will raise the heat level slightly.


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I've been making this potato dish for quite some time and we really enjoy it. What's nice is that you can add or subtract vegetable as you like. I've made this recipe as stated and I also love...

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