 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
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. âTheyâre so satisfying,â says Mary, âyou could even serve them as a meatless meal with a tossed salad.â Or for breakfast! 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:
1. 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.
2. 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.
|
|