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I am always trying out new flavors with some of my favorite foods that I grew up on. One thing I absolutely love is fried potatoes and the one thing I can remember about this dish was my aunt making fried potatoes on the farm with hamburgers for dinner. Talk about fried comfort food, this was mine. I know it is not healthy for me now because I have diabetes. I thought I could try and make my love of fried potatoes a little bit healthier for me such as sautéing the vegetables in olive oil instead of frying with vegetable oil and margarine and adding other vegetables like zucchini, onions, and mushrooms, so the serving is not all potatoes. I seasoned the sautéed vegetables with fresh herbs that I had left over from this week’s meals which left an enormous flavor to the dish. I think that dill, thyme and zucchini go so well together I actually enjoyed this vegetarian breakfast today. I will make this more often and will test other vegetables with the “mock fried potato concept”.
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Mock Fried Zucchini, Mushroom Potatoes Concept
Created on 08/12/11
Click on picture to enlarge photo
2 lbs of baby Yukon gold potatoes, scrubbed and cut into 1” bite size pieces leave skins on
Note: Try and cut the potatoes all the same size so they cook evenly
1 medium onion chopped
1medium zucchini cut in half lengthwise and then half-mooned sliced
6 large button mushrooms, cleaned and sliced “click here to see mushroom tip on how to clean mushrooms”
6 large baby Bella mushrooms, cleaned and sliced
1 large garlic clove chopped
2 tablespoons of fresh dill
2 tablespoons of fresh parsley
1 tablespoon of fresh thyme
3 tablespoons of olive oil
Salt/Pepper to taste
In a large pan, heat up 2 tablespoon of olive oil over medium high heat. Try and keep the heat on the high side so the potatoes form a brown crust. Add the chopped onions and potatoes and cook for about 10 minutes until the potatoes are cooked through. Season the potatoes and onions with salt and pepper to taste. Stir often so the onions and potatoes do not burn while cooking. Remove the pan from heat. In another sauté pan heat up 1 tablespoon of olive oil over medium high heat and add the mushrooms. Cook for about 5 minutes until mushrooms are semi-soft. Add the zucchini and garlic to the mushrooms and sauté for about another 3 minutes. Remove from the heat and add the mushrooms and zucchini mixture to the potatoes and onions. Stir well. Add the herbs and mix well. Serve hot with sliced tomatoes and/or poached eggs. This recipe is good by itself too! Enjoy!
CLICK HERE TO PRINT THE RECIPE
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Filed under: Simply Healthy Recipes, Vegeterian Recipes | Tagged: Baby Bella Mushrooms, Button Mushrooms, Onion, Potatoes, Zucchini |
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