Mushroom and Potato Skillet with Dillweed

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Mushroom and Potato Skillet with Dillweed

 

1 pound potato

8 ounces mushrooms, sliced

1 onion, chopped

2 tbsps. oil

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup sour cream

1 tbsp. fresh dillweed

 

In a medium bowl add potatoes in a small amount of

salted water, cook, covered for 20 to 25 minutes.

Drain and set aside to cool.

In a large skillet with oil saute sliced mushrooms and

finely chopped onion until tender about 5 minutes.

Peel and slice the potatoes, then add to the skillet.

Sprinkle with salt and pepper. Cook over medium heat

for 5 minutes, or until heated through, turning

occasionally. Add sour cream. Sprinkle with fresh

dillweed. Serves 5.