1 (14 oz) can chicken broth
1/2 tsp pepper
1 green onion, chopped
1 1/2 Cups instant potato flakes
Pour the broth into a saucepan over medium high heat. Stir in the pepper well.
Bring the broth to a brisk boil then remove from the heat.
Gently stir in the green onion.
Pour the potato flakes into the pan and let them stand until they have absorbed all the broth liquid.
Lay a heart shaped cookie cutter in a skillet over medium heat.
Fill the cookie cutter with the potato mixture.
Cook 5 minutes then flip and continue cooking 3 minutes or until browned.
Serving Size: 4
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