Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 194
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 321 mg
  • Carbohydrate:
  • 37 g
  • Fiber:
  • 4 g
  • Protein:
  • 5 g
  • Diabetic Exch:
  • 2 starch, 1/2 fat.

Skillet Potatoes

These savory, seasoned skillet potatoes with mushrooms come from Mary Relyea in Canastota, New York and make a hearty, versatile side dish with all kinds of meats. “They’re so satisfying,” says Mary, “you could even serve them as a meatless meal with a tossed salad.” Or for breakfast!

SERVINGS

2

CATEGORY

Lower Fat

METHOD

Other stovetop

PREP

25 min.

COOK

10 min.

TOTAL

35 min.

INGREDIENTS

  • 1 large baking potato, cubed
  • 1/3 cup chopped sweet red pepper
  • 1/4 cup chopped celery
  • 1 garlic clove, minced
  • 1-1/2 teaspoons olive oil
  • 1/2 cup sliced baby portobello mushrooms
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

DIRECTIONS

Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and set aside.
    In a nonstick skillet coated with cooking spray, cook the red pepper, celery and garlic in oil for 2 minutes. Stir in mushrooms; cook 3 minutes longer. Stir in the potato, paprika, salt and pepper; cook until lightly browned. Yield: 2 servings.

Printed from tasteofhome.com May 17, 2008

Copyright Reiman Media Group, Inc © 2008