| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
Potatoes, Breakfast, British |
3 |
Servings |
INGREDIENTS
| 3 |
|
Potatoes, lg. |
| 2 |
|
Onions, chopped, med. |
| 3 |
tb |
Butter |
| 2 |
tb |
Cinnamon |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
***NOTE*** Do NOT replace the butter in this recipe for anything else. I
can tell you from my experience and experimentation that the results are
NOT the same. It is the combination of tastes of butter, onions and
cinnamon that make this dish. I have even tried combinations of oleo and
butter, and oil and butter with disastrous results. The frying fat MUST be
pure, 100% butter. ****** Peel and slice potatoes. Peel and chop onions.
Melt butter in a skillet. Place potatoes and onion in skillet. Add salt and
pepper to taste. Add cinnamon (I used the quantity of 2 tb, this is merely
a guesstimate, I use a VERY generous amount). Fry on medium heat, turning
occasionally, until potatoes are tender and slightly browned. Great served
with shirred eggs or fried eggs with crisp bacon.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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