Skillet Potatoes with Cabbage and Carrots

Ingredients

• 1 cup low-fat milk or soy milk
• 2 to 3 Tbs. minced fresh parsley
• Salt and ground pepper to taste
• 6 scallions or other green spring onions (such as ramps or Egyptian onion)
• thinly sliced
• 4 large potatoes
• prebaked or microwaved in their skins
• 1 Tbs. vegetable oil
• 2 cups packaged shredded cabbage
• 1 cup chopped carrots

Instructions

1. When potatoes are cool enough to handle, peel and coarsely mash them.
2. In large skillet, heat oil over medium heat.
3. Add cabbage, carrots and 2 tablespoons water.
4. Cover and cook, stirring occasionally, until cabbage is wilted.
5. Add scallions and cook, uncovered, until cabbage begins to turn golden, about 3 minutes.
6. If skillet becomes dry, add small amounts of additional water as needed.
7. Add potatoes and milk and stir well.
8. Increase heat to medium-high.
9. Cook without stirring until bottom of mixture is nicely browned, 4 to 6 minutes.
10. Add parsley, salt and pepper.