Christian's Crazy Sherpa Potatoes

Christian's Crazy Sherpa Potatoes

29 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Barb
Recipe by  Barb

“This is a recipe that I hijacked from my friend and kind of improved upon. (At least I think so.)”

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Ingredients

Adjust Servings

Original recipe yields 1 serving

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Directions

  1. Melt butter over medium heat and saute garlic. Stir in potato, peas, broccoli, carrot, zucchini and bell pepper. Stirring occasionally, cook until potatoes start to brown, about 15 minutes. Serve with shredded cheese.

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Reviews (29)

Rate This Recipe
AMYANDBREN
16

AMYANDBREN

Absolutely delicious! I "doubled" the recipe and allowed veges to cook for 25 minutes rather than 15 (veges were still fresh, crisp but tender). I recommend cutting all veges to a uniform size. I always find measuring certain vegetables by cup measurements is difficult. For those of you who can sympathize, I added the following measurements: 3 Tbsp butter, 2 cloves garlic, 1 large potato, 1/2 cup frozen peas, 1/2 pound broccoli, 4 carrots, 3 zucchini, 1 green pepper, 1/2 cup-3/4 cup shredded cheddar cheese. Following the recipe in this way, provides approximately 4 servings. DELICIOUS!!

jedverity
13

jedverity

more like buttery sherpa mush (which isn't all bad). there's no mystery why this tastes good -- if you're making two servings there's half a stick of butter in here! way too much. and cooking them all together means the veggies are wilted and dead by the time the potatoes are ready. definitely needs onions, too. my recommendation for two servings would be to cut the butter in half and sautee the garlic in it. add the potatoes and cook for 5 minutes. add the carrots and cook for another 3 minutes. add the rest and cook for another 8-10 minutes. squeeze half a lemon into it, season with garlic salt, pepper, and a touch of cayenne. now it's a different recipe, but better, if you ask me!

I'm nuts too...
13

I'm nuts too...

AWESOME! A little touch of every thing right in 1 pan. My daughter pretty much ate all of this (I made it 6 servings). I actually didn't have time to cut the fresh veges that I bought, so I used a bag of frozen "capri style" veges (which contained carrots, zucchini, yellow squash, & french green beans), I left out the green pepper (because of the green bean addition), & I managed to dice the potatoes, chop the broccoli, and add the frozen peas. Great recipe Barb, thanks!

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Nutrition

Amount Per Serving (1 total)

  • Calories
  • 499 cal
  • 25%
  • Fat
  • 32.9 g
  • 51%
  • Carbs
  • 40.7 g
  • 13%
  • Protein
  • 13.4 g
  • 27%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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