Directions: |
Directions:Wash and rough grate the potatoes. I like new potatoes, or Idaho. I do not recommend Yukon gold or red potatoes. The potatoes should end up about an 1/8” in diameter and about a an half inch long. Please refer to the European version of this recipe if you need the measurements in metric.
Melt ¼ - ½ stick of butter in a fry pan. Although you do not want the potatoes greasy, this is not a healthy food. Butter = taste. Add the potatoes, until they are ¼ to ½ “ thick in the frypan. Any deeper than that will not cook the potatoes as well.
Fry the potatoes on high. Be careful not to burn the butter. Move the potatoes to make sure they won’t stick and check the underside to see when they turn a light brown. Turn the potatoes over and repeat. You may need to add 2-3 pats of butter for the second side. When both sides are brown it’s good eatin’.
If you are adding onion, it can be prefried or added the same time as the potatoes.
If you are adding mushrooms, I’d suggest prefrying for 2 reasons – one, the mushrooms will be more flavorful if browned on one side. Two, you don’t need the mushroom liquid to make the potatoes soggy. The potatoes can be fried in the mushroom grease for added mushroom flavor.
Canned seasoned diced tomatoes can be added with the potatoes. You will have ½ can left, but you can add those to your eggs. (You are having eggs with this… something on your plate should be good for you!) |
This recipe for Uncle Bob's Fried Potatoes is from