"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Krumpli hatuna Recipe

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This recipe for Krumpli hatuna, by , is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmela Abraham
Added: Wednesday, March 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lb potatoes
1 onion, chopped
1.5 tsp paprika
1 tsp salt
pepper
vegetable oil

Directions:
Directions:
Boil unpeeled potatoes in salted water until soft to the fork, but not too soft. Peel and slice potatoes. In a separate skillet fry onion for 3 minutes, add salt, pepper and paprika, stir well and add boiled potatoes. Stir occasionally until potatoes are crispy. Alternatively, after mixing all ingredients, bake until crispy.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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