Mock Fried Zucchini, Mushroom Potatoes Concept

Created on 08/12/11

2 lbs of baby Yukon gold potatoes, scrubbed and cut into 1” bite size pieces leave skins on

Note: Try and cut the potatoes all the same size so they cook evenly

1 medium onion chopped

1medium zucchini cut in half lengthwise and then half-mooned sliced

6 large button mushrooms, cleaned and sliced “see mushroom tip on how to clean mushrooms”

6 large baby Bella mushrooms, cleaned and sliced

1 large garlic clove chopped

2 tablespoons of fresh dill

2 tablespoons of fresh parsley

1 tablespoon of fresh thyme

3 tablespoons of olive oil

Salt/Pepper to taste

 In a large pan, heat up 2 tablespoon of olive oil over medium high heat. Try and keep the heat on the high side so the potatoes form a brown crust. Add the chopped onions and potatoes and cook for about 10 minutes until the potatoes are cooked through. Season the potatoes and onions with salt and pepper to taste. Stir often so the onions and potatoes do not burn while cooking. Remove the pan from heat.

In another sauté pan heat up 1 tablespoon of olive oil over medium high heat and add the mushrooms. Cook for about 5 minutes until mushrooms are semi-soft. Add the zucchini and garlic to the mushrooms and sauté for about another 3 minutes. Remove from the heat and add the mushrooms and zucchini mixture to the potatoes and onions. Stir well. Add the herbs and mix well.

Serve hot with sliced tomatoes and/or poached eggs. This recipe is good by itself too! Enjoy!