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Yummy Skillet Potatoes
Ingredients
| * | 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 |
Instructions
| 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. |