** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. Place a small amount of water in a nonstick skillet.
4. Add the vegetables; grind some fresh pepper over them.
5. Cook, turning frequently with a spatula, until the potatoes brown slightly, about 15 minutes.
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Dietary Notes:
This recipe is low-sodium with 22.5mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 42% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Spring Onion, Onion allergies.