Potato Fry-Up, by Em

This meal is easy, cheep, and based off of one of my favorite types of pasta, perogies. Perogies are half circle-shaped pasta of Slavic origin. The kind that I've bought in the past are stuffed with potatoes, garlic, and cheese. They taste good boiled with pasta sauce, but my favorite way to eat them is sautéed with mushrooms and onions. You can buy decent perogies at the supermarket in the freezer section, but any time you buy pre-made food you're paying more for having less work to do. So, in order to save time and money, today I decided to make the insides of a perogie, skipping the difficult part of mashing the potatoes and stuffing the dumpling.  This recipe serves six.

Ingredients:

6 medium potatoes, chopped into bite-sized pieces

6 cloves of garlic, diced

1/2 large onion, chopped

8 oz mushrooms, chopped

6 Tb olive oil

4 Tb parmesan cheese

salt, pepper, cayenne pepper

Directions:

• Cover the bottom of a large sauce pan in olive oil (approximately 6 Tb).  Sauté potatoes until they begin to cook through, about 3 minutes.
• Add garlic and cook for another couple minutes.
• Add mushrooms, onions, and parmesan, then salt, pepper, and cayenne pepper to taste.
• Sauté until all ingredients are cooked through.

This would be good with some sour cream or probably with some pasta sauce.