2 12-oz packages Melissa’s Fingerling Potato Medley
, peeled and diced
1 package Melissa’s Assorted Pearl Onions
6 spring onions, sliced
4 garlic cloves
4 Tbsp. olive oil
2 Tbsp. salt Directions
Cut potatoes and carrots into a medium-dice.
Cut the root end off of each pearl onion and blanche for 1 to 2 minutes, until skin easily peels off. Remove skins.
Heat a non-stick skillet or cast-iron pan, add olive oil, then add potatoes and half of your salt. Cook over medium-high heat, stirring every 1 to 2 minutes to develop color and soften potatoes. After 5 minutes, add carrots.
Cook until softened and brown then add garlic, pearl onions, remaining salt and sliced spring onions.
Lastly, cook for two more minutes before ready to serve!