|Potatoes||4 , boiled|
|Onion||1 , chopped|
|Chicken bouillon||1⁄2 Cup (8 tbs) (To Taste)|
|Seasoning||To Taste (Without Salt)|
1. Shred boiled potatoes (preferably with skins on). Combine with chopped onion.
2. Cook in a heated nonstick pan using chicken bouillon instead of oil.
3. Season. Turn potatoes often, until golden brown.