| Chef: Kevin Weeks | |
| Food Mood: Quick and Easy | |
| Cuisine: New American/Regional | |
Description |
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| This is a great side dish for any meal, but is particularly nice for breakfast or brunch. | |
Servings: 6 |
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Ingredients |
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| 8 smallish firm-fleshed potatoes 16 scallions, cut into 1/2" lengths 1 small green bell pepper, 1/2" dice 1/2 c grated parmesan salt and pepper 4 tbsp butter or oil |
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Method |
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| Boil potatoes until just done, chill in cold water, and drain. Cut into 3/4" dice. In a medium bowl toss potatoes, onions, green pepper, Parmesan cheese, and salt and pepper to taste. Melt butter in a large non-stick skillet over medium heat and add potato mixture. Press flat with a spatula. Cook uncovered for one minute. Cover and cook two minutes. Remove cover and continue cooking for three to four minutes -- don't stir -- until a dark brown crust forms on the bottom. (Lifting an edge gently with the spatula to check for a crust is permitted.) Serve immediately. |
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