Difference between revisions of "Firesign Potatoes"
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* freshly ground [[pepper]] | * freshly ground [[pepper]] | ||
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Recipe by: the new mcdougall cookbook preparation time: 0:10 coarsely chop the cooked [[potato]]es. Combine the [[potato]]es, [[Onion]], and scallions. Place a small amount of [[water]] in a nonstick skillet. Add the vegetables; grind some fresh [[pepper]] over them. Cook, turning frequently with a spatula, until the [[potato]]es brown slightly, about 15 minutes. 197, 0.3 grams fat per serving | Recipe by: the new mcdougall cookbook preparation time: 0:10 coarsely chop the cooked [[potato]]es. Combine the [[potato]]es, [[Onion]], and scallions. Place a small amount of [[water]] in a nonstick skillet. Add the vegetables; grind some fresh [[pepper]] over them. Cook, turning frequently with a spatula, until the [[potato]]es brown slightly, about 15 minutes. 197, 0.3 grams fat per serving | ||
Latest revision as of 16:38, 16 July 2012
Description
Ingredients
- 1 lbs red potatoes, skins on
- boiled until soft
- 1 small sweet Onion, chopped
- 1 bunch scallions, finely chopped
- freshly ground pepper
Procedures
Recipe by: the new mcdougall cookbook preparation time: 0:10 coarsely chop the cooked potatoes. Combine the potatoes, Onion, and scallions. Place a small amount of water in a nonstick skillet. Add the vegetables; grind some fresh pepper over them. Cook, turning frequently with a spatula, until the potatoes brown slightly, about 15 minutes. 197, 0.3 grams fat per serving
