Try this Easy Potato Dish recipe, or contribute your own.
Suggest a better descriptionThis serves 4 persons as a side dish Method: 1. Parboil the potato chunks until fork tender but NOT mushy; drain 2. Put the oil into a frypan or wok sufficient to saute, NOT for deepfrying 3. Put the onion pieces into the wok and stir around until they are limp and clear 4. Put the potatoes into the wok and continue to stirfry until they become browned; add the chicken soup or onion soup powder and the pepper and stir around until the dish looks done - the potatoes and onions will give off a tasty aroma and have some browned bits on the outside. Note: Re black peppercorns, most people either buy pepper powder or use a peppermill. The way to get the best and most flavour out of peppercorns is to lightly pound them in a mortar with a pestle: the grains will not be fine and powdery but will be a bit chunky and will be very tasty the way pepper should be! Posted to JEWISH-FOOD digest V97 #045 From: Myra Borisute
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Serving Size: 1 Serving (882g) | ||
Recipe Makes: 1 | ||
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Calories: 876 | ||
Calories from Fat: 261 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 51.5mg | 2 % | |
Potassium 3348.2mg | 88 % | |
Total Carbohydrate 143.4g | 42 % | |
Dietary Fiber 19.8g | 79 % | |
Sugars, other 123.5g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 876
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