Alabama Scramble

1/2 c. white or yellow corn meal
1 lb. sm. white potatoes, peeled and cut into 1/2 inch slices (2 c.)
1/3 c. vegetable oil
1 1/2 c. chopped onions
2 med. sized green tomatoes, each cut into 8 wedges
10 oz. pkg. frozen sliced okra (to use fresh okra, slice 1 lb. okra into 1 inch pieces and add to skillet with onions)
1 tsp. salt
1/4 tsp. pepper

Put cornmeal into pie plate and lightly toss potatoes in it, shaking off excess.
In a 9 to 10 inch skillet, heat 3 tablespoons of the oil over moderately high heat.
Add potatoes and cook 5 to 8 minutes, tossing occasionally, until just tender.
Add onions and 1 more tablespoon oil to pan; cook 5 minutes, stirring often.
Toss tomato wedges in cornmeal, shake off excess and add to skillet with remaining oil.
Cook 5 minutes, stirring once or twice, until tomatoes are just tender.
Add okra and cook until heated through.
Sprinkle with salt and pepper; toss gently and serve.
Makes 6 cups vegetables.

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