6 large mushrooms sliced
1 cup sliced purple onion
4 medium Yukon Gold Potatoes cut into quarter-size pieces
2 teaspoons Granulated Garlic
2 tablespoons Corn Oil
Salt & Pepper to taste
In a large skillet, heat oil over medium-high heat; add the potatoes and cook until slightly crisp.
Remember to keep turning the potatoes periodically so they do not burn.
Add the peppers, onion and garlic and mix well and cook for 3 minutes.
Next, add the mushrooms and mix well again cooking until mushrooms are soft (about 3-4 minutes).
Add salt and pepper to taste. Serve immediately.
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