by Jessi Maple
If you grew up in the Ozarks, you have most likely visited Silver Dollar City. From the minute you walk through the gates, the aroma of delicious food hits you. One of my favorite things about Silver Dollar City is their food! I love watching them cook this signature dish in their large iron skillets. If you love fresh veggies, you will love this recipe! Mix it up and adjust to your own liking. It is also a great recipe to cook over campfire or in a skillet on the grill. If you are in the mood to just get away from the house, you can always go have the chefs at Silver Dollar City whip it up for ya!
Silver Dollar City Harvest Skillet
- 2 cups skin-on red potatoes, thinly sliced
- 2 cups fresh or frozen whole baby carrots
- 2 cups frozen whole green beans
- 2 cups frozen whole wax beans
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 2 cups (1 pound) cooked, diced ham or cooked smoked sausage, thinly sliced
- 1 teaspoon salt
- ½ cup lard or your favorite cooking oil
- Paprika, garlic, and pepper to taste
Starting with the vegetables that take the longest to cook (depending on whether you precook the potatoes or carrots), stir-fry everything in the hot oil in a preheated wok or large iron skillet. The park cooks use lard to make this stir-fry, but vegetable oil is used in the cooking classes. If you want traditional Silver Dollar City taste, stick with lard. In the park, the potatoes are thinly sliced and stir-fried raw, but the cooking class suggests precooking the potatoes and carrots in the microwave oven for faster stir-frying. Frozen vegetables should be thawed.
Recipe courtesy of Silver Dollar City Culinary and Craft School.
Jessi, momma to three kiddos, enjoys country cooking because it is inexpensive and the ingredients are easy to find. Her goal is to get families out of the drive thru window and back to the supper table.