Skillet Veggie Cobbler

Skillet Veggie Cobbler

This is actually my favorite HASH recipe and it’s one of the most beautiful, tasty dishes you’ll ever experience.  It’s especially good to create this dish in a large cast iron skillet (12 inch works great) so that you can go directly from stove top to oven.  

3-6 slices bacon, chopped (use as much as you’d like….)
½ tsp. dried thyme
1 yellow onion, diced
1-2 sweet red bell peppers, diced
2 large sweet potatoes, peeled and diced into 1/4 inch cubes
2 cloves garlic, minced
12 oz. package frozen sweet corn, thawed
12 oz. package frozen shelled edamame, thawed
¼ – ½ cup chicken broth
kosher salt and freshly ground black pepper, to taste

1 Rabbit Creek Products Veggie Topping Mix, prepared according to package directions (the only ingredient needed is water)

Skillet Veggie Cobbler

As you can see in this photo, I failed to get my bacon nice and crispy! Make sure it’s really browned-off before removing it from your skillet to paper towels to drain. Add bacon back into veggies as directed below.

In a large cast iron skillet over medium high heat, cook bacon until browned and crispy, then remove to paper towels to drain; reserve. Remove all but 1 Tbs. of bacon drippings from pan; add thyme, onion, bell pepper and sweet potatoes and sauté 5-6 minutes. Stir in garlic and cook an additional minute; add corn, edamame and chicken broth to pan; reduce heat to medium and cover pan. Continue to cook, stirring often, about 10 minutes, just until sweet potatoes begin to become a little fork-tender. Add reserved bacon; season with salt and pepper to taste.

Meanwhile, create topping mix as directed on package.  Pour topping batter over vegetables in skillet and place skillet into a preheated 325 degree oven and bake for 45-50 minutes or until knife inserted into topping comes out clean and top is golden brown.  Let set 10 minutes, then carefully invert warm cobbler onto a serving platter, if desired.  Serve cobbler is yummy served topped with a dollop of sour cream.

Now You’re Cookin’,
Chef Alli

Recipe created for From the Land of Kansas, as seen on WIBW 13 News This Morning, August 2014

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