Back to: Recipe Home![]() ![]() | Printable View |
* | 1 tbls. olive oil |
* | 1 tbls. margarine |
* | 4 lbs. Idaho potatoes, peeled, halved lengthwise and cut into 1/4 inch slices |
* | salt, pepper, garlic salt to taste |
* | 1 bunch scallions, chopped (white and light green parts only) |
* | 8 oz. mushrooms, cleaned, stems cut, quarter mushroom caps. |
* | 1/2 cup chicken stock |
* | 1 tomato, diced |
1 | Heat oil and melt margarine over med-high heat in non-stick skillet. |
2 | Add potatoes; season with salt, pepper and garlic salt. Turn potatoes over and season again. |
3 | Cook until beginning to brown, about 15 minutes, turning often. |
4 | Add chopped scallions, mushrooms and chicken stock. Stir and cook about 15 more minutes. |
5 | Reduce heat to low. Add diced tomato and cook until heated through, about 5 more minutes. |