Serves 4
| 1¾ | pounds Yukon Gold potatoes, cut into ¾-inch chunks |
|---|---|
| 2 | teaspoons sweet paprika |
| ¼ | small onion, grated |
| 1 | clove garlic, crushed and mashed with 1 teaspoon salt |
| Black pepper, to taste | |
| Sprinkle of cayenne pepper | |
| ¼ | cup canola oil |
| 1 | small red bell pepper, cored, seeded and chopped |
| 4 | baked stuffed mushrooms, chopped |
| 2 | tablespoons chopped fresh parsley |
1. In a large saucepan, combine the potatoes with water to cover. Bring to a boil, lower the heat, and simmer for 10 minutes or until firm-tender. Drain in a colander and cool for 10 minutes.
2. In a bowl, combine the paprika, onion, garlic, black pepper, and cayenne. Add the potatoes and toss to coat them.
3. In a large nonstick skillet over medium heat, heat the oil. Add the bell pepper and cook, stirring often, for 5 minutes. Add the potatoes and cook, without disturbing, for 5 minutes or until the undersides are golden. Using a metal spatula, turn the potatoes and cook for 5 to 7 minutes more or until the undersides are golden.
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4. Add the mushrooms and stuffing. Cook, stirring occasionally, for 5 minutes more. Sprinkle with parsley.
Lisa Zwirn
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