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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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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