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One-Pan Wonder Meals

Kuhn's Market – One-Pan Wonder Meals – September

We all love cooking a great meal for our family.  But there are downsides.  Prep time.  Making sure that you time out each part of the meal so that it is all done at the same time.  Washing all those pots, pans, bowls and more.  Whoever thought of One-Pan Meals is a genius!  We’re sharing what recipes for what we call ONE-PAN WONDER MEALS that you can make in your skillet, sheet pan, Dutch Oven, roasting pan, slow cooker, or even your Instant Pot.  One meal.  One pan.  Wonder of wonders!  And you can find all the ingredients for these amazing recipes at your neighborhood Kuhn’s Market!

September is National Potato Month, so we’re celebrating this delicious vegetable all month long! Whether they’re baked, fried or mashed Kuhn’s Market has got you covered! From a Baked Potato Pizza to Cinnamon Potato Rolls, they’ll all become family favorites at your house!  Kuhn’s. Pittsburgh’s Hometown Market.



Hash Brown Egg Bake





  • 1 package (30 ounces) frozen cubed hash brown potatoes, thawed.
  • 1 pound bacon strips cooked and crumbled.
  • 1 cup shredded cheddar cheese, divided.
  • 1/4 to 1/2 teaspoon salt
  • 8 large eggs
  • 2 cups 2% milk
  • Paprika



  1. In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13×9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika.
  2. Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.



Sweet Potato Dumplings with Caramel Sauce




  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits.
  • 1-1/2 cups mashed sweet potatoes.
  • 1-1/2 teaspoons ground cinnamon, divided.
  • 1 cup sugar
  • 1 cup packed brown sugar.
  • 1 cup water
  • 1/2 cup butter, cubed



  1. Preheat oven to 350°. Roll out each biscuit into a 3-in. circle. In a small bowl, mix sweet potatoes and 3/4 teaspoon cinnamon. Place 1 tablespoon sweet potato mixture on 1 side of each circle. Fold dough over filling. Press edges with a fork to seal. Transfer to a greased 13×9-in. baking pan, overlapping slightly.
  2. In a small heavy saucepan, combine sugars, water, butter and remaining 3/4 teaspoon cinnamon. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes.
  3. Pour over dumplings. Bake, uncovered, until golden brown, 30-35 minutes.



Dill Potato Wedges




  • 1 tablespoon olive oil
  • 1 package (20 ounces) refrigerated red potato wedges.
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon snipped fresh dill, or 1/4 teaspoon dill weed



  1. In a large skillet, heat oil over medium heat. Add potato wedges, sprinkle with salt and pepper. Cook for 10-12 minutes or until tender and golden brown, stirring occasionally. Remove from the heat, sprinkle with cheese and dill.



Corn Chowder with Potatoes




  • 1 small onion, chopped.
  • 1 garlic clove, minced.
  • 1-1/2 cups cubed peeled potatoes.
  • 1/4 cup shredded carrot
  • 2 cups water
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons reduced-sodium chicken bouillon granules.
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups fat-free milk, divided.
  • 3 bacon strips cooked and crumbled.
  • 3 tablespoons all-purpose flour
  • 1/2 cup cubed reduced fat Velveeta.
  • 1/2 cup beer or nonalcoholic beer
  • 1/2 teaspoon liquid smoke, optional



  1. Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley, bouillon, salt and pepper. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes.
  2. Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke, heat through.



Baked Potato Pizza




  • 1 package (6 ounces) pizza crust mix
  • 3 medium unpeeled potatoes baked and cooled.
  • 1 tablespoon butter, melted.
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning or dried oregano
  • 1 cup sour cream
  • 6 bacon strips cooked and crumbled.
  • 3 to 5 green onions, chopped.
  • 1-1/2 cups shredded mozzarella cheese.
  • 1/2 cup shredded cheddar cheese



  1. Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400° for 5-6 minutes or until the crust is firm and begins to brown.
  2. Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss. Spread sour cream over crust; top with potato mixture, bacon, onions and cheese. Bake at 400° for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.



Jalapeno & Cotija Cheese Potato Stack Pie




  • 2-1/2 pounds red potatoes peeled and thinly sliced.
  • 1/4 cup butter, melted.
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 jalapeno peppers seeded and minced.
  • 1-1/4 cups crumbled Cotija or feta cheese.
  • Optional: Salsa and sour cream



  1. Preheat oven to 375°. Line a 15x10x1-in. pan with parchment. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment.
  2. Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer a third of the potatoes evenly within the springform ring. Sprinkle with a third of the jalapenos and a third of the cheese. Repeat layers. Top with remaining potatoes and jalapenos.
  3. Bake for 35 minutes. Top with remaining cheese. Bake 15-20 minutes longer or until potatoes are tender. Let stand for 5 minutes before removing ring. If desired, serve with salsa and sour cream.



Granny’s Apple Scalloped Potatoes




  • 1 medium Granny Smith apple peeled and thinly sliced.
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons butter
  • 1/2 cup sliced sweet onion.
  • 4 medium red potatoes (about 1 pound) thinly sliced.
  • 3/4 cup plus 2 tablespoons shredded Parmesan cheese, divided.
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme.
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 bacon strips cooked and crumbled.
  • Chopped fresh parsley, optional



  1. Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set it aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat.
  2. Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese with cream, thyme, salt and pepper; pour over top.
  3. Bake, uncovered, 50 minutes. Top with bacon and the remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender, and top is lightly browned, 5-10 minutes longer. Let stand for 10 minutes before serving. If desired, sprinkle with parsley.



Cinnamon Potato Rolls




  • 3/4 cup sugar
  • 3/4 cup hot mashed potatoes
  • 1-1/2 cups warm water (110° to 115°)
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup butter, softened.
  • 2 large eggs
  • 2 teaspoons salt
  • 6-1/2 cups all-purpose flour



  • 1-1/3 cups packed brown sugar.
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons heavy whipping cream
  • 3 tablespoons butter, softened.
  • Vanilla icing, optional



  1. Preheat a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place for 1 hour.
  2. Meanwhile, combine the filling ingredients and set aside. Stir dough down; beat in the butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
  3. Divide the dough in half. On a floured surface, roll each portion into a 12-in. square. Spread filling to within 1 in. of the edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Bake at 350° for 35-40 minutes or until golden brown. Drizzle with icing if desired.



Sweet Potato Cheesecake Bars




  • 1 package white cake mix (regular size)
  • 1 cup chopped pecans, toasted.
  • 1/2 cup cold butter, cubed.
  • 1 package (8 ounces) cream cheese, softened.
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • 1 can (14 ounces) sweetened condensed milk, divided.
  • 3 cups cooked and mashed sweet potatoes (about 3 medium)
  • 2 teaspoons pumpkin pie spice



  1. Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13×9-in. baking dish.
  2. Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture.
  3. Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

Find Your Local Kuhn’s Market


1.)  Allison Park

Address: 2412 Ferguson Road, Allison Park, PA 15101

Phone Number: 412-219-1100


2.)  Banksville Road


Address: 3125 Banksville Road, Pittsburgh, PA 15216

Phone Number: 412-242-8777


3.)  Bellevue


Address: 661 Lincoln Avenue, Pittsburgh, PA 15202

Phone Number: 412-766-4546


4.)  Beulah Road


Address: 700 Beulah Road, Wilkins Township, PA 15145

Phone Number: 412-829-2555


5.)  Highwood


Address: 1130 Highway Street, Pittsburgh, PA 15212

Phone Number: 412-231-8808


6.)  Hopewell


Address: 2284 Brodhead Road, Aliquippa, PA 15001

Phone Number: 724-857-2200


7.)  Ingomar


Address: 745 West Ingomar Road, Ingomar, PA 15127

Phone Number: 412-366-1700


8.)  McKnight Road


Address: 4801 McKnight Road, Pittsburgh, PA 15237

Phone Number: 412-369-8781

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