1/2 Cup finely chopped green onions (or scallions)
Instructions
Peel potatoes. Slice 1/4 inch thick and cut into about one inch squares.
Peel and mince garlic. Halve, peel, and chop onions very fine. Heat oil
in skillet over high heat for about 1 minute. Add potatoes, onions,
salt, black pepper, garlic, and white pepper, stirring well.
Cook about 10 minutes, letting mixture stick and brown (but not burn) on
the bottom, then scraping pan and stirring well. It's the sticking that
makes the dish special so let it stick before mixing. Reduce heat to
low, cover, and cook until mixture is mottled brown throughabout, about
20 minutes, stirring and scraping occasionaly.
Add 1/2 cup of the stock or water and scrape pan bottom well, cook
covered about 5 minutes, stirring only once or twice. Repeat with
another 1/2 cup of stock or water, breaking up half the potatoe pieces
if not already broken up so potatoes are half creamed, half lumpy.
Chop the tops only of the green onions. Add the last 1/2 cup of stock
and the green onions, and cook another 5 minutes, stirring and
scraping occasionaly.
Serving
Suggestions
Serve immediately as a side dish or in rolls to make a sandwich
Originally Submitted
10/4/2009
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