This 10-minute potato, broccoli, and mushroom skillet dish is perfect when you need to impress guests with minimal effort and no oven required. Featuring hearty potatoes, tender broccoli, sautéed mushrooms, and the rich flavor of cheddar cheese, this recipe is finished off with a delightful mixture of crab sticks, sour cream, and fresh herbs. The combination of textures and flavors creates a wholesome, comforting, and incredibly delicious meal. Whether it’s for a quick dinner or a last-minute get-together, this recipe will be a hit at your table!

Full Recipe:

Ingredients

• Egg: 1
• Potatoes: 800g (28 ounces), diced
• Small broccoli: 1, cut into small pieces
• Salt: 1 teaspoon
• Vegetable oil: For frying
• Mushrooms: 200g (7 ounces), sliced
• Onion: 1, finely chopped
• Salt: ½ teaspoon
• Black pepper: To taste
• Cheddar cheese: 100g (3.5 ounces), grated
• Salt: 1 teaspoon
• Paprika: 1 teaspoon
• Ground black pepper: ½ teaspoon
• Flour: 4 tablespoons
• Crab sticks: 200g (7 ounces), chopped
• Fresh spring onions: A handful, chopped
• Cheddar cheese: 50g (1.8 ounces), grated (for topping)
• Sour cream: 4 tablespoons
• Mayonnaise: 2 tablespoons
• Cornichons (small pickles): 3, finely chopped
• Garlic: 2 cloves, minced
• Dill: A bunch, chopped
• Parsley: A bunch, chopped

Step-by-Step Instructions

1. Prepare the Potatoes and Broccoli

• Peel and dice the potatoes into small cubes.
• Bring a pot of water to a boil and add 1 teaspoon of salt. Blanch the broccoli florets and diced potatoes for 5-7 minutes until they begin to soften but are not fully cooked.
• Drain and set aside.

2. Sauté the Mushrooms and Onions

• In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
• Add the chopped onions and cook for 2-3 minutes until translucent.
• Add the sliced mushrooms and sauté until golden brown, around 5 minutes. Season with ½ teaspoon of salt and black pepper to taste.

3. Combine Potatoes, Broccoli, and Cheese

• Add the blanched potatoes and broccoli to the skillet with the mushrooms and onions. Mix everything well.
• Season with 1 teaspoon of salt, 1 teaspoon of paprika, and ½ teaspoon of ground black pepper.
• Sprinkle 100g (3.5 ounces) of grated cheddar cheese over the vegetable mixture.
• Crack the egg directly into the skillet, then stir in 4 tablespoons of flour to bind everything together.

4. Prepare the Crab Stick and Cheese Topping

• In a small bowl, mix the chopped crab sticks, 50g (1.8 ounces) of grated cheddar cheese, and fresh spring onions.
• Add 4 tablespoons of sour cream, 2 tablespoons of mayonnaise, and the chopped cornichons. Stir well to combine.
• Add the minced garlic, dill, and parsley to the mixture, and mix everything together.

5. Final Assembly

• Pour the crab stick mixture over the skillet, evenly spreading it on top of the potato and broccoli base.
• Let it cook for 5-7 minutes until everything is heated through and the cheese melts beautifully over the dish.

6. Serve

• Garnish with additional chopped parsley and spring onions, and serve the dish hot with a side of extra sour cream or your favorite dip.

Cooking Tips

• Blanching Potatoes and Broccoli: Parboiling the vegetables helps reduce the cooking time on the skillet and ensures they stay tender without falling apart.
• Cheese Options: Cheddar works wonderfully in this recipe, but feel free to substitute with mozzarella, gouda, or your preferred melting cheese for a different flavor profile.
• Make It Vegetarian: If you’d like to skip the crab sticks, replace them with more veggies like bell peppers or zucchini, or add tofu for a protein boost.
• Pickles and Toppings: If you don’t have cornichons, other pickled vegetables like gherkins or olives will also add a nice tangy contrast to the richness of the cheese and sour cream mixture.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the dish in a skillet or microwave until warmed through.
• Freezing: This dish does not freeze well due to the fresh vegetables and cheese content. It’s best to enjoy it fresh or within a few days of making.

Nutritional Facts (Per Serving – Approximate)

• Calories: 420 kcal
• Protein: 18g
• Carbohydrates: 36g
• Fat: 22g
• Fiber: 5g
• Sodium: 900mg
• Sugars: 6g

This dish is a balanced mix of carbohydrates from the potatoes, protein from the crab sticks and eggs, and fats from the cheese and mayonnaise. It also provides a good dose of fiber from the broccoli and mushrooms.

 

FAQs

1. Can I use frozen broccoli instead of fresh?
   • Yes, you can use frozen broccoli. Just thaw and drain it well before adding it to the skillet.
2. Can I prepare this dish ahead of time?
   • You can blanch the vegetables and sauté the mushrooms and onions in advance, but it’s best to assemble and cook the dish just before serving for the freshest taste.
3. What can I substitute for crab sticks?
   • If you don’t have crab sticks, you can use cooked chicken, shrimp, or even canned tuna as an alternative protein source.
4. How can I make this recipe dairy-free?
   • To make it dairy-free, substitute the cheddar cheese with a plant-based cheese and use a dairy-free sour cream or Greek yogurt.
5. Can I use other types of potatoes?
   • Yes, any type of starchy potato, such as russet or Yukon Gold, works well in this recipe.