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Ingredients
2 tsp olive or vegetable oil
6 ounces shredded pared all-purpose
potato
1 cup minced onions
1/4 pound cooked ground lam, crumbed
1/2 cup each sliced celery and diced red
bell pepper
1 tbsp red wine vinegar
1 tsp honey
1/8 tsp rosemary leaves, crushed
Dash each salt and pepper
Method
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In 9-inch skillet heat oil. add potato
and cook over medium heat, stirring constantly, until lightly browned,
4 to 5 minutes.
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Add onions and stir to combine.
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Reduce heat to low, cover, and cook until
potato is soft, 2 to 3 minutes.
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Add remaining ingredients and stir to
combine.
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Cover and cook until celery and bell
pepper are soft and flavors blend, about 2 minutes.
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MAKES 2 SERVINGS.
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