1 lb Red potatoes; skins on,
; boiled until soft
1 sm Sweet onion; chopped
1 bn Scallions; finely chopped
Freshly ground pepper
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.
D/L from Prodigy 12-14-94.
Recipe collection of Sue Smith. 1.80
