Prep 10 mins
Cook 15 mins
Potatoes with a hint of onion and garlic.
- 1 tablespoon vegetable oil
- 3 potatoes, peeled,cut in half and sliced
- 1 teaspoon butter
- 1 clove garlic, smashed and chopped
- 2 green onions, sliced
- 1 tablespoon chopped parsley
- 1 dash paprika
- salt and pepper
- Heat oil in large frying pan.
- When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
- Season well and add butter.
- When melted, stir in garlic, onions and remaining ingredients.
- Cook 3 to 4 minutes, uncovered, over medium heat.
- Serve immediately.
I liked these quite a a bit and would definitely make them again with a few tweeks. I will add more paprika and garlic next time. The flavors were overwhelmed by the potato, which while good, I was hoping for more than just fried potato. I did add extra green onion. Like Bayhill, I used my cast iron to cook and lengthened the cooking time. Thanks!
Delicious! Instead of adding just 2 green onion stalks, I added a bunch of them because my gosh they're amazing. I also made this in a wok because it's all we had and used a bit more oil than what was called for, b/c everything wasn't getting quite coated enough. ALSO, the potatoes needed a few more minutes of cooking as another reviewer suggested. They were cooked, just not nice and softly. I also used 1 tsp. of dried parsley instead of 1 Tbsp. of fresh parsley. I also used two potatos instead of three and added about a cup of chopped red onion in with the potatos at the start. Then I used an extra clove of garlic...so I guess I changed the recipe quite a bit, but it was still great! Next time I would cook the potatos longer and/or cut them into smaller pieces. The taste is pretty close to hash browns, only it feels much healthier going down! And because I had garlic, red onions, and green onions, there were three onion-family items in the mix. Despite this, the dish is mostly potatoey-tasting, the onions are just a subtle backdrop. Awesome, nice going Jo Mama!
These are fast to make and quite good. This is Pol Martin's recipe from his cookbook, Easy Cooking for Today. He recommends serving these with his Cheese Burgers, #309907.