Saturday, October 28, 2006

Fried potatos

An extra yummy side dish is fried potatos with onions. Take some potatos and wash them in cold water.



Peel (if you like the skin, skip the peeling step. I just dislike the skins on russet potatos. For new and red poptatos you can also skip the peeling):




Dice the potatos:



Take 1 onion and cut in half and slice:



The dice the onions:

Now here is where it gets yummy. This is the fat leftover from baking a ham. I take the liquid and put it in the fridge over night. When the fat rises to the top and solidifies, I take it and stash it in the freezer for later use. This is one of the uses:




Place the fat into a hot pan on medium heat. Add the onions and stir and let cook until softened:



Add potatos and stir to cover evenly with the fat and add salt and pepper to taste:



Cover and let cook on low/medium heat until the potatos are cooked thru. Stir to break them up a bit and let brown on both sides:


Serve up with your main dish, in this case cubed beefed in a rich gravy:



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