SIMPLE BRUSSELS SPROUTS CASSEROLECASSEROLE:6 slices bacon, chopped1 c. chopped yellow onion2 lbs. Brussels Sprouts, ends…
Dr. Bobbie’s Choke Potatoes
| Dr. Bobbie's Choke Potatoes | Print |
Recipe By: Alice Morrow
Dr. Bobbie's Choke Potatoes
Ingredients
- 4-6 medium to large Yukon Gold or Red Potatoes, or mixture of both, sliced evenly
- 1-2 large Vidalia onions, thinly sliced
- Salt, black pepper, garlic powder
- Green onions, chopped, optional
- Fresh parsley, chopped, optional
- Chopped fresh chives, optional
- Bacon bits, optional
- Water or broth
- Olive oil
- PAM
Instructions
- In a large skillet, spray with PAM and put enough olive oil to cover bottom of pan. Heat.
- Brown potatoes on both sides. If you want potatoes to stay in slices, carefully move them flipping and keep them from sticking to the bottom.
- When potatoes are browned, add onion slices on top. Cook for about 2-3 minutes.
- Add about ½ to ¾ c. water or chicken broth.
- Season and move around in the skillet.
- Cover and simmer over low heat. Cook until potatoes are tender and all liquid is absorbed. This takes from 10-12 minutes. Check occasionally and stir around careful not to break up, but if you want a mashed look, you can stir and break up potatoes and onions.
- Turn off heat. Add the chopped greens that you like and the bacon bits. Taste for seasoning. Serve hot.
Notes
*****Whenever I have leftover baked potatoes, I slice them and use same cooking method. Cooking time is reduced because potatoes are done. Great way to use up the potatoes.
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