|
Method:
1. In a medium bowl add potatoes in a small amount of
salted water, cook, covered for 20-25 minutes. Drain and set aside to
cool.
2. In a large skillet with oil saute sliced
mushrooms and finely chopped onion until tender about 5 minutes. Peel and
slice the potatoes, then add to the skillet. Sprinkle with salt and
pepper.
3. Cook over medium heat for 5 minutes, or until
heated through, turning occasionally. Add sour cream. Sprinkle with fresh
dill weed. |
