Potatoes With Walnuts and Croutons

Total Time
25mins
Prep 10 mins
Cook 15 mins

Another winner from Jacques Pepin. Perfect for breakfast or a decadent midnight snack. Original recipe calls for 6 T. oil; you can do less.

Ingredients Nutrition

Directions

  1. Heat oil in large non-stick skillet. When hot, add potatoes and cook 8 to 10 minutes, until browned.
  2. Add nuts and bread cubes (croutons) and continue cooking and stirring 5 minutes until the nuts and bread have browned with the potatoes.
  3. Add butter and allow it to melt into the mixture.
  4. Sprinkle with chives (or parsley) and salt.
  5. Serve immediately.

Reviews

(1)
Most Helpful

This was ok, I used fresh hash brown potatoes,rinsed and squeezed dry before frying, light cubed rye bread, and cilantro. I used all seasons seasoning salt and pepper on them after they were cooked. It was very bland in taste until I put the seasoning salt and pepper on them. You could taste the walnuts and vegetable oil. After seasoning it was good.

Montana Heart Song April 24, 2007

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