Fat Free Skillet Home Fries
photo by KateL
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 cups chicken stock or 1 1/2 cups vegetable stock
- 6 potatoes, thinly sliced
- 3 scallions, chopped
- 1⁄2 teaspoon onion salt
- 1⁄4 teaspoon ground sage
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon paprika
directions
- In a large, heavy nonstick skillet, heat 1/2 cup broth to boiling.
- Add potatoes, scallions, onion salt, garlic powder, sage, pepper and paprika.
- Cover and cook over high heat 5 minutes, or until liquid is absorbed, turning potatoes occasionally.
- Reduce heat to low and cook 10 minutes, adding broth as needed until potatoes are tender and browned.
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Reviews
-
This was great! I am not a low-fat cooker or eater but the reviews were so compelling I had to give it a try. My stubborn nature did add about 2T of olive oil, oh well. These were the best homefries I have ever made. The right texture, taste . . . and not too oily! This will be one of my go-to breakfast recipes. Thank you Sarah Jayne for sharing this.
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These were really great! I used sweet onions instead of scallions; I just sliced them thin and threw them in with the potatoes. They got cooked down to almost nothing, but the flavor was fantastic. I loved the texture of these, too. They are just like the fried taters at my favorite greasy spoon, only far less greasy :). I know I'll make this again! FWIW, I'm pretty sure the nutrition facts are way off. The detailed view calls for something like 4 lbs of potatoes! I used 4 regular size spuds and we had leftovers. Made for Veg*n Swap, Oct. 2009.
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Tweaks
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These were really great! I used sweet onions instead of scallions; I just sliced them thin and threw them in with the potatoes. They got cooked down to almost nothing, but the flavor was fantastic. I loved the texture of these, too. They are just like the fried taters at my favorite greasy spoon, only far less greasy :). I know I'll make this again! FWIW, I'm pretty sure the nutrition facts are way off. The detailed view calls for something like 4 lbs of potatoes! I used 4 regular size spuds and we had leftovers. Made for Veg*n Swap, Oct. 2009.
RECIPE SUBMITTED BY
I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008.
I have a double major honors degree in sociology and politics and am slowly working my way through a Masters.
I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment.
I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily.
These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="http://weekendcarnivore.com/">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it.
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