| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Potatoes, boiled and cooled |
| 2 |
tb |
Finely chopped onion (or more to taste) |
| 1/2 |
ts |
Salt (or to taste) |
| 1/8 |
ts |
Pepper (or to taste) |
| 2 |
tb |
Butter |
| 2 |
tb |
Bacon fat Or vegetable oil |
|
4 |
cups) |
INSTRUCTIONS
Shred boiled and then slightly cooled potato. (should measure about
Combine the potatoes, onion, salt and pepper in a bowl.
Heat butter and oil in a 10 inch skillet.
Transfer potato mixture to the skillet, leaving about a 1/2 inch space
around the edge. Cook over low heat until bottom crust is brown, 10 ~ 15
minutes.
Cut potato mixture into fourths, flip sections, adding more oil if
necessary. Continue cooking until other side is brown, 12 - 15 minutes.
The potatoes can be kept in one piece if you invert the potatoes onto a
plate and then carefully slide back the potatoes into the skillet.
Original Poster Not Shown
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 26, 98
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