Three-Onion Crossroads Potatoes
From The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating by Bruce Brennan & James Ehrlich, c. 2007. "Your friends won't mind a onion-breath kisses if you make this dish for them, so share the food and share the love! This is best prepared in a nice thick pan, such as a heavy wok or iron skillet, so that the heat cooks the potatoes evenly. Served with scrambled tofu or eggs and some fruit, this is a delicious side dish."
- Ready In:
- 3 tablespoons olive oil
- 8 russet potatoes, roughly chopped
- 1⁄2 white onion, chopped
- 1⁄2 red onion, chopped
- 1⁄2 bunch green onion, chopped
- 1⁄2 garlic clove, peeled and sliced thin
- 1⁄4 teaspoon paprika
- Heat a large frying pan or wok over a medium flame. Add the olive oil and stir-fry the potatoes for about 10 minutes, or until they're tender and beginning to brown nicely on the edges. Gently stir in the onions, garlic and paprika. Continue cokking until the potatoes are thoroughly browned and the onions are soft and golden, about 5 minutes more. Season to taste with salt and fresh pepper. This dish is best served hot off the stoe, but it's also easily reheated.