Recipe by: the new mcdougall cookbook preparation time: 0:10 coarsely chop the cooked potatoes. Combine the potatoes, Onion, and scallions. Place a small amount of water in a nonstick skillet. Add the vegetables; grind some fresh pepper over them. Cook, turning frequently with a spatula, until the potatoes brown slightly, about 15 minutes. 197, 0.3 grams fat per serving