Though purists may not approve, you can also toss in a handful of cooked chopped carrots for a pretty and healthy variation.
Makes 4 servings
2 teaspoons canola oil
1 1/4 pounds all-purpose potatoes, peeled, cooked, and cut into 1/2-inch cubes
2 onions, finely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
In a large nonstick skillet over medium heat, heat the oil. Saute the potatoes and onions until lightly browned, about 5 minutes. Add the broth, salt, and pepper. Reduce the heat and cook, patting the mixture down and turning it over as it forms a crust, about 15 minutes longer.
Per Serving (1/4 of potatoes): 159 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 304 mg Sod, 32 g Carb, 3 g Fib, 3 g Prot, 21 mg Calc.
POINTS value: 3
Comments: We enjoyed this for breakfast. I only used one onion and I didn't cook the potatoes before putting them in the skillet. The dish turned out fine with the modifications. To complement the potatoes, I sauteed a 1/2 pound of ground pork I had leftover from dinner for tonight and added it to four eggs scrambled. This made about four servings with three extra POINTS added to the meal.
2 teaspoons canola oil
1 1/4 pounds all-purpose potatoes, peeled, cooked, and cut into 1/2-inch cubes
2 onions, finely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
In a large nonstick skillet over medium heat, heat the oil. Saute the potatoes and onions until lightly browned, about 5 minutes. Add the broth, salt, and pepper. Reduce the heat and cook, patting the mixture down and turning it over as it forms a crust, about 15 minutes longer.
Per Serving (1/4 of potatoes): 159 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 304 mg Sod, 32 g Carb, 3 g Fib, 3 g Prot, 21 mg Calc.
POINTS value: 3
Comments: We enjoyed this for breakfast. I only used one onion and I didn't cook the potatoes before putting them in the skillet. The dish turned out fine with the modifications. To complement the potatoes, I sauteed a 1/2 pound of ground pork I had leftover from dinner for tonight and added it to four eggs scrambled. This made about four servings with three extra POINTS added to the meal.
Update: We made it again, but this time we peeled four potatoes and cooked them in the microwave for about 5 minutes. We then cubed them and cooked them in the fry pan. It tasted really good; a lot better than the first time. I think next time we'll cube the potatoes and then cook them in a bowl in the microwave to soften them since slicing the cooked potatoes was a little crumbly.
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