Potato and Turkey Lyonnaise

• 2 lbs red potatoes, scrubbed and sliced
• 34 teaspoon salt
• 4 teaspoons olive oil
• 10 ounces skinless boneless turkey breasts, cut into thin strips
• 2 onions, thinly sliced
• 2 teaspoons chopped rosemary
• 12 teaspoon fresh ground pepper
• 14 teaspoon sugar
• rosemary sprig

1. Cook the potatoes with 1/4 tsp of the salt in water to cover until just tender, about 5 minutes.
2. Pour off the water.
3. Heat 2 tsp of the oil in a nonstick skillet.
4. Add the turkey and the remaining 1/2 tsp of salt and saute until the turkey is no longer pink.
5. Transfer to a place.
6. Heat the reamining 2 tsp of oil in teh skillet.
7. Add the onions, rosemary, pepper, and sugar and saute until the onions are softened.
8. Add the potatoes and cook, stirring gently, until they are browned and very tender.
9. Return the turkey to the skillet and heat through.
10. Garnish with the rosemary sprigs and serve.
11. 313 cal, 5g fat, 5 g fiber.

red potatoes, salt, olive oil, turkey breasts, onions, rosemary, ground pepper, sugar, rosemary sprig

Taken from www.food.com/recipe/potato-and-turkey-lyonnaise-369940 (may not work)