2 Tablespoons olive oil
1 bunch green onions, green part only, sliced lengthwise, then chopped into 2 inch pieces
4 baked or boiled potatoes, cooled and cubed
2 zucchini, quartered lengthwise, then chopped the same size as the potatoes
1/2 cup chopped herbs—flat-leaf parsley OR dill OR cilantro
salt and pepper to taste
Over medium-high heat, heat a large skillet (we prefer a cast iron pan) and add olive oil. Add
green onions and stir until limp. Stir in potatoes and zucchini, making sure everything is coated
with oil and green onions. Let it sauté for 5 minutes, then stir and let sit on the heat for another
5 minutes. Stir in the herbs and continue to stir for 2 minutes or until zucchini is tender and
potatoes are a little browned. Taste for seasoning, Serve hot.
Variation—stir in 2 cups of finely chopped greens with the potatoes and zucchini. A splash of
vinegar or lemon juice will set off the flavor of the greens and you’ll need less salt.
Copyright © 2008 Stefanie Samara Hamblen