Farm Girl Pot Luck

I was too lazy to photograph this side dish as it took shape. The finished product was the result of "Hmmmm, maybe I'll add some of this...." Everyone liked it; there were no leftovers.

The original intent was to saute onions to have with some eye of round steak. I thought fried taters would work well with the steak, but then decided to to put the onions in with the potatoes rather than use as topping on the steak. Next came the can of corn that was sitting open on the stove; daughter decided she wanted corn in her ramen that she'd had for lunch, and 9/10ths of the can was left. Here we go:

4 medium potatoes, peeled & sliced
2 medium onion, peeled & sliced
1 can corn, drained
extra virgin olive oil

Heat EVOO in cast iron skillet over med-high heat until very hot.
Add 2 sliced potatoes, season with seasoned salt and pepper, fry until browned and soft.
Remove from pan, add the remaining 2 potatoes. Replenish EVOO as needed.
When potatoes are starting to brown, add onions. Cook until potatoes are brown and onions are tender.
Add corn, saute a few minutes more until corn is hot and a few kernels are scorched. Season to taste.

Remove to serving bowl. Serve with your favorite cut of meat.