Updated Thursday, May 8th, 2003
Yield: 4 to 5 servings
Meanwhile, cover the potatoes with salted water and bring to a boil in a large saucepan. Cook for about 10 minutes, until tender. Drain, reserving the potato water as well as the potatoes.
Heat the oil in a large cast-iron skillet and stir in the onion and garlic. Saute over medium heat for 7 minutes, then stir in the cooked bulgur and potatoes. Stir the soy sauce into 1/2 cup of the reserved potato water and pour it over the hash. Cook another minute, then serve at once.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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