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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 4 |
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This was my Mom's recipe....I have no idea where the 'Brabant' name came from, nor do I know where she got the recipe! Ingredients:
4 medium baking potatoes, peeled and cut into 1/2-in . cubes (about 2 lbs.) |
2 tablespoons vegetable oil |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup chopped scallion |
2 tablespoons chopped fresh parsley |
1 tablespoon worcestershire sauce (use vegetarian version to make this recipe vegetarian.) |
2 garlic cloves, minced |
1 tablespoon butter |
Directions:
1. Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. Drain and cool slightly.
2. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt and pepper. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Add the scallions, parsley, Worcestershire and garlic. Shake pan about 1 minute. Add butter and continue shaking pan and turning potatoes until butter melts.
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