Prep 20 mins
Cook 30 mins
Another gem from "Harlem Really Cooks", and is actually a side dish to Obie's Smothered Pork Chops. It's a refreshing change of pace for those who are tired of applesauce with their pork chops.
- 907.18 g of peeled white potatoes, cut into 2-inch pieces
- 59.16 ml unsalted butter
- 44.37 ml corn oil
- 4 scallions, chopped, using green and pale parts
- 2-3 small granny smith apples, peeled, cored, cut into 1-inch pieces
- 4.92 ml salt
- 1.23 ml ground black pepper
- Fill large saucepan with cold water; place potatoes in water as you peel them.
- Bring to a boil over high heat; cook for 15 minutes.
- Remove from pan, drain and let cool; once cooled, cut into pieces and set aside.
- Combine the butter and oil in a large skillet over low heat. Once melted, add scallions and potatoes. Saute' until golden brown (approx 8 min.). Use your spatula to scrape up brown bits from potatoes.
- Add the apples; cover and cook for 2 minutes, shaking the pan constantly to prevent sticking and burning.
- Remove cover and stir, once again scraping the brown bits from the bottom of the pan. Cook for another 5 minutes, until potatoes and apples are tender.
- Add salt, pepper and place into serving bowl.
- Serve with pork chops and sauteed Swiss chard.