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Ingredients
4 medium baking potatoes
2 Tbsp (30mL) rape seed oil
1 onion, chopped
1 green pepper, chopped
1/2 cup (100g) mushrooms, sliced
1/2 tsp (2g) salt (sea salt if on a corn-free diet*)
1/2 tsp (3g) paprika
1 chopped tomato, optional
Directions
Scrub potatoes well and chop into 1-inch (3cm) pieces. Boil potatoes for 5 minutes, until just tender and drain.
Heat oil in a heavy, non-stick skillet. Add onions and cook for about 2 minutes, until they just start to turn brown. Add green peppers and mushrooms, and continue to cook for a couple of minutes, stirring the pan occasionally.
Add drained potatoes and cook over medium heat until potatoes are crispy and brown. Sprinkle with paprika and salt and pepper to taste. Add chopped tomato if desired and stir to blend and warm the tomatoes.
Serve with toast and fruit.
Makes 4 servings.
