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Thursday, May 5, 2011

German-Style Fried Potatoes



Boiling the potatoes and chilling them overnight makes them easy to cut and sauté.  Leftover potatoes and brisket would make a great breakfast hash.

Serving size: 4

Ingredients:

¼ cup. Bacon drippings
4 potatoes peeled and sliced
1 med. Onion, sliced
1 cup green onions
½ cup. Water
salt and pepper to taste


Directions:

Heat drippings in iron skillet. Add sliced potatoes, turning until light brown. Add sliced onions; cook for about 5 minutes longer. Add salt and pepper. Pour water over potatoes and cover immediately with tight fitting lid. Reduce heat to low; let steam, turning potatoes occasionally. When tender remove from skillet.




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