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(Vegetables) - (The International Jewish Cook Book)

Proceed as above; but do not cover and do not take as many potatoes at
one time.
Finely hash up six cold boiled potatoes and keep on a plate. Heat one
tablespoon of butter in a frying-pan, add a finely chopped onion, and
lightly brown for three minutes, then add the potatoes. Season with
one-half teaspoon of salt and two saltspoons of white pepper, evenly
sprinkled over, then nicely brown them for ten minutes, occasionally
tossing them meanwhile. Give them a nice omelet form, brown for eight
minutes more, turn on a hot dish, sprinkle a little freshly chopped
parsley over and serve. These potatoes may be prepared with fat in place
of butter.

Other Recipes

Saratoga Chips

Peel some medium-sized white potatoes, and slice them very thin. It is

better to have a potato slicer for these, if possible, as it cuts them

so quickly and perfectly. Wash the potatoes in one or two waters, then

cover with fresh water and lay a lump of ice on the top of them. Let

them stand an hour, if convenient, drain in a colander, wipe dry with a

towel, and fry in boiling fat--not too many at a time in the basket or

they will stick together, and will not brown. Have a quick fire, and fry

until brown and crisp, drain on paper, sprinkle with salt and serve.

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