Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 mediums | Baking potatoes; peeled, cut in 1/2\" cubes |
| 2 tablespoons | Vegetable oil |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Freshly ground black pepper |
| ¼ cup | Chopped scallions |
| 2 tablespoons | Chopped fresh parsley |
| 1 tablespoon | Worcestershire sauce |
| 1 tablespoon | Chopped garlic |
| 1 tablespoon | Butter |
Cook potatoes in boiling water to cover, 4-5 minutes until almost tender.
Drain and cool slightly. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt and pepper. Cook, shaking pan bakc and forth and turning potatoes often with a pancake turner, 12-15 minutes until golden brown and crisp. Add the scallions, parsley, Worcestershire sauce and garlic. Shake pan about 1 minute. Add butter and continue shaking pan and turning potatoes until butter melts.
Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@...> on Jan 2, 1998