1 small onion, minced

1/2 pound mushrooms, cut into quarters (or eighths if large)

1 pound potatoes, cooked, peeled and cut into 1/3-inch slices

1 teaspoon salt

Dash freshly ground pepper

Dash liquid hot pepper seasoning

1/2 cup dairy sour cream, at room temperature

1 tablespoon minced fresh dill OR 1 teaspoon dried dillweed

 

Melt butter in large skillet.  Add onion and mushrooms; saute until tender.  Add potatoes, salt, pepper and hot pepper sauce.  Cook over medium heat, stirring carefully with pancake turner, about 5 minutes or until potatoes are heated through.  Stir in sour cream.  Sprinkle with dill; serve immediately.

 

Makes 4 servings.