Guest guest Posted April 30, 2007 Report Share Posted April 30, 2007 Potato and Butternut Scramble 2 medium russet potatoes, peeled and cut into 1/2-inch dice 2 tablespoons canola oil salt and black pepper 2 cups grated butternut squash 1 large pasilla pepper, stemmed, seeded and diced 2 green onions, thinly sliced 3/4 cup grated jack cheese (about 3 ounces) In medium saucepan, bring 4 cups water to a boil. Add potatoes and boil about 5 minutes or until barely tender; drain. In 10-inch nonstick skillet, heat oil over high heat. Add potatoes and season with salt and pepper; cook over high heat, stirring occasionally, about 10 minutes or until golden brown. Add squash, pasilla pepper and onions; cook over medium heat, stirring occasionally, about 5 minutes or until squash is tender. Sprinkle with cheese and cook, covered, about 2 minutes or until cheese is melted. Serve immediately. Serves 2 Quote Link to comment Share on other sites More sharing options...
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