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Add a photoServings: 1
Ingredients
- 2 lrg Potatoes peeled and cut into chunks
- 1 lrg Onion peeled and cut into small pcs Oil for frying
- 1 Tbsp. (heaping) pareve chicken or possibly onion soup pwdr
- 1 Tbsp. (heaping) freshly pounded black peppercorns or possibly more to taste
Directions
- This serves 4 persons as a side dish
- Method:1. Parboil the potato chunks till fork tender but NOT mushy; drain
- 2. Put the oil into a frypan or possibly wok sufficient to saute/fry, NOT for deepfrying
- 3. Put the onion pcs into the wok and stir around till they are limp and clear
- 4. Put the potatoes into the wok and continue to stirfry till they become browned; add in the chicken soup or possibly onion soup pwdr and the pepper and stir around till the dish looks done - the potatoes and onions will give off a tasty aroma and have some browned bits on the outside.
- Note: Re black peppercorns, most people either buy pepper pwdr or possibly use a peppermill. The way to get the best and most flavour out of peppercorns is to lightly lb. them in a mortar with a pestle: the grains won't be fine and powdery but will be a bit chunky and will be very tasty the way pepper should be!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 688g | |
| Calories 480 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 2527mg | 72% |
| Total Carbs 109.31g | 29% |
| Dietary Fiber 14.5g | 48% |
| Sugars 10.04g | 7% |
| Protein 12.67g | 20% |
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