This side dish becomes a hearty main dish by adding 1 1/2 cups cooked flaked salmon, chopped roast beef or chopped corned beef to skillet with potatoes.
Place potatoes in a pot and cover with cold water. Bring to a boil, reduce heat and simmer 10-15 minutes or until tender. Drain. In a large skillet, melt butter with oil over medium heat. Add onions and cook about 5 minutes or until onions are soft but not colored. Add potatoes, dill, salt and pepper. Cook, stirring and crushing potatoes with a spatula, about 5 minutes or until potatoes are lightly browned. Garnish each serving with 1 lemon wedge and 1 dill sprig
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 228 | ||
Calories from Fat: 39 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 39.1mg | 1 % | |
Potassium 1143.3mg | 30 % | |
Total Carbohydrate 51.1g | 15 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 39.9g | ||
Protein 5.6g | 8 % | |
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: 228
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