Yield: 3 Servings
|2 \N||-(up to)|
|3 \N||Red potatoes; diced into 1/2\" cubes|
|1 large||Onion; diced|
|½ \N||Green or red (or both) bell pepper; diced|
|\N \N||Salt and Pepper|
|\N \N||OPTIONAL ADDITIONS AND|
|\N \N||Sliced green onions|
|\N \N||Cajun seasoning|
|\N \N||Curry powder|
|\N \N||Mixed dried herbs|
|\N \N||Roasted red pepper|
From: "Asha Dornfest" <asha@...> Date: Tue, 25 Jun 1996 08:04:01 +0000 Heat a large, wide skillet that's been sprayed with cooking spray over medium heat. When hot, add potatoes and salt (and optional cajun seasoning or curry powder) to taste. Cook, turning infrequently so potatoes brown, till about ½ done. Add onions and peppers, and continue to cook till done. Season with pepper, and optional herbs, green onions, and roasted pepper (the seasonings truly are optional - it's good with just salt and pepper).
Eat as-is, or top with fresh salsa, or thickened nonfat yogurt. Good served with scambled Better-n-Eggs (the best liquid egg sub. in my opinion) or scrambled tofu.
FATFREE DIGEST V96 #176
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .