Related recipes: Basics, Breakfasts, Corn-Free, Dairy-Free, Egg-Free, Mushrooms, Onions, Potatoes, Side Dishes, Soy-Free, Sweet Pepper, Tomatoes, Vegan, Vegetarian, Wheat-Free
Preparation facts
Yield: 4 servings
Ingredients
4 medium baking potatoes
2 Tbs (30mL) canola oil
1 onion, chopped
1 green pepper, chopped
1/2 cup (100g) mushrooms, sliced
1/2 tsp (2g) salt (sea salt if on a corn-free diet*)
1/2 tsp (3g) paprika
1 chopped tomato, optional
Directions
Scrub potatoes well and chop into 1-inch (3cm) pieces. Boil potatoes for 5 minutes, until just tender and drain.
Heat oil in a heavy, non-stick skillet. Add onions and cook for about 2 minutes, until they just start to turn brown. Add green peppers and mushrooms, and continue to cook for a couple of minutes, stirring the pan occasionally.
Add drained potatoes and cook over medium heat until potatoes are crispy and brown. Sprinkle with paprika and salt and pepper to taste. Add chopped tomato if desired and stir to blend and warm the tomatoes.
Serve with toast and fruit.
Makes 4 servings.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
