Cost/Serving: $0.44
Yield: [6 servings] / Serving Size: 1 cup
Ingredients:
Directions:
Yield: [6 servings] / Serving Size: 1 cup
Ingredients:
1 Tablespoon vegetable or canola oil
4 cups diced baked potatoes (about 1½ pounds or 4 medium)
1 onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped into ¼ inch pieces (about 1 cup)
2 cloves garlic, minced or ½ teaspoon garlic powder (optional)
½ teaspoon salt
¼ teaspoon pepper
4 cups diced baked potatoes (about 1½ pounds or 4 medium)
1 onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped into ¼ inch pieces (about 1 cup)
2 cloves garlic, minced or ½ teaspoon garlic powder (optional)
½ teaspoon salt
¼ teaspoon pepper
Directions:
1. Heat the oil in a deep 12-inch skillet over medium heat
2. When oil is hot, add the potatoes, carrot, onion, and minced garlic. Cook about 5 minutes or until bottom is golden brown. Flip or stir and continue cooking a few minutes.
3. Season with salt and pepper.
Tips:
2. When oil is hot, add the potatoes, carrot, onion, and minced garlic. Cook about 5 minutes or until bottom is golden brown. Flip or stir and continue cooking a few minutes.
3. Season with salt and pepper.
Tips:
You will need to bake four potatoes ahead of time for this recipe.
A non-stick skillet works best.
This satisfying comfort food is an inexpensive way to fill up your family.
Recipe courtesy of Iowa State University Extension.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.