Sauteed Potatoes with spinach and squash

Sauteed Potatoes with spinach and squash 

• 4 Medium size russet potatoes
• 1 pound of fresh spinach 
• 1 medium sized squash
• 1 small yellow onion
• 2 cloves of fresh garlic
• 1/2 packet of accent seasoning salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of adobo seasoning salt
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of butter
• 1/2 cup of chicken broth 
• 1/2 cup of vegetable broth 

Directions

In a medium sized pot place 4 potatoes for 15 minutes until potatoes are partially cooked. Do not overcook the potatoes because it is important to keep the shape of the potato when slicing and adding the potato to the other vegetables.Next remove potatoes from water and let set aside until the potatoes are cool enough for slicing. 

In a large saucepan  add the two tablespoons of butter and 2 tablespoons of olive oil along with the the onion and fresh garlic. Saute the garlic and onions until translucent. Once the onions and garlic have cooked,add potatoes, spinach, and squash. Add broth and the seasonings and mix gently to avoid breaking vegetables.

Saute until potatoes and squash are fully cooked.

 Serve and enjoy. Yield: serves 4

Seasonings and butter can be adjusted to taste. This recipe works for my family but it can easily be made with less seasoning and vegan butter to appeal to different pallets.

Taste of Home Contest

Check out my entry for the taste of home Potato competition! The recipe is located on the blog and the taste of home website.

http://www.tasteofhome.com/Recipes/Community/Sauteed-Potato-Medley

Sauteed Potato Medley

Sauteed Potato Medley

1530

Ingredients

• 4 Medium size russet potatoes
• 1 stalk of fresh broccoli
• 1 medium sized squash
• 1 small yellow onion
• 2 cloves of fresh garlic
• 1/2 packet of accent seasoning salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of adobo seasoning salt
• 2 tablespoons of butter

Directions

In a medium sized pot place 4 potatoes for 15 minutes until potatoes are partially cooked. Do not overcook the potatoes because it is important to keep the shape of the potato when slicing and adding the potato to the other vegetables.

Next remove potatoes from water and let set aside until the potatoes are cool enough for slicing. In a second pot add two cups of water and bring to a boil. once the water is boiled add the chopped broccoli and squash and cook for 2 minutes. Remove from water once the broccoli reaches a bright green color and is still firm.

In a large frying pan add the two tablespoons of butter along with the the onion and fresh garlic. saute the garlic and onions until translucent. Once the onions and garlic have cooked,add potatoes, broccoli, and squash. Next add the seasonings and mix gently to avoid breaking vegetables.

Saute until potatoes and squash are fully cooked.

 Serve and enjoy. Yield: serves 4

seasonings and butter can be adjusted to taste. This recipe works for my family but it can easily be made with less seasoning and vegan butter to appeal to different pallets.