- Cooking Time: 13
- Servings: 4
- Preparation Time: 10
- 2 large potato, red, white, Idaho, peeled and shredded
- 2 tsp olive oil
- 1/2 tsp paprika
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 2 Tbsp red wine vinegar
- 1/3 cup fat-free chicken broth, reduced-sodium preferred
Place potatoes in a large saucepan and add enough water to cover. Set pan over medium-high heat and bring to a boil. Boil 5 minutes. Drain and set aside.
Heat oil in a large, nonstick skillet over medium-high heat. Add potatoes, paprika, salt and pepper; stir to coat. Saute 2 minutes. Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.