Saturday, February 16, 2013

Pan-Fried Spuds

As a True Blue McDougaller, potatoes are among my best friends! I like potatoes no matter how they are served up, as long as there is no added oil. The "Pan-Fried Spuds" (page 525) use leftover diced baked potatoes to make the "home fries" version of hashbrowns, which is my preferred method. When roasting or "frying" a potato without oil, the results are better when starting out with a precooked potato. These Pan-Fried Spuds are O'Brien style with the inclusion of onion and bell pepper. Because I made these without the 3 tablespoons of oil, they were not as crispy as you would expect from a traditional fried potato, but delicious all the same. They are especially good topped with ketchup, barbeque sauce, salsa, or hot sauce. Although this recipe is found in the Breakfast section, these potatoes make a nice lunch or a side dish for dinner as well.
"Keeping it McDougall Friendly" checklist:
ü     Omit the oil and use a non-stick skillet instead. Do not add any other liquid as this will cause the potatoes to become soggy.
ü     You can cover the potatoes for a portion of the cooking time if you want to steam them slightly. This will yield a slightly less dry hash brown.

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