Wednesday, December 5, 2012
Raw Fries with Mushrooms
We still have a lot of potatoes that I haven't gotten around to canning but on Sunday I was able to use some of them up for dinner. It is a very simple recipe. You take a deep frying pan, and add some bacon grease (or butter or oil or whatever you prefer), then peel and slice several potatoes into the pan, then peel and slice an onion on top of the potatoes, salt and pepper on that, another layer of potatoes, then another onion and salt and pepper, on top I put a couple of spoonfuls of minced garlic and then I poured in one of my jars of canned mushrooms after I had drained it. I covered the pan and cooked it on medium for about 20 minutes, turning the potatoes a couple of times. I then uncovered the pan, turned the heat up, and cooked the potatoes until they browned some. It was quite good and I could have used my canned potatoes with it as well, even though they are in chunks and not sliced, if I hadn't had the fresh potatoes.
I served this with steak and some creamed corn.
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Canned mushrooms! Another project - YAY! BTW - the canned potatoes where I thought I had over cooked them before canning were, in fact quite good and still held together nicely in a soup.
ReplyDeleteYeah, I don't really think you can do it wrong. They are always still good. This was the first time I had canned mushrooms and they turned out just fine.
DeleteLove it! You should have added some lardons made from your home-made bacon! And a bit of chopped fresh parsley??
ReplyDeleteI don't have any lardons, but some of the homemade bacon broke into bits would have been good and I did have some fresh parsley (from the one small plant that lived) but I didn't think of it.
Deleteyears ago my daddy always cooked up his fried potatoes this way every saturday morning...big iron skillet, a bit of lard, sliced potatoes, onion, salt and pepper.. and then every few minutes or so he would take and use a table knife to turn and stir em up a bit..he never put a lid on 'em though cause he did not want them to steam. he would serve these with bacon, eggs, biscuits and gravy.
ReplyDeleteI think the putting on of the cover just makes them cook faster. They still are fried potatoes no matter how you cook them. It's a very nice side dish and doesn't come in a box :)
DeleteHi Becky--finally found out to use this site.
DeleteThis way--minus the mushrooms has been a mainstay in our family forever--as potatoes are what we have the most of. Some of the kids say they hate mushrooms-- but have been eating them (dehydrated and crumbled) in pasta sauce all their lives!
Fried potatoes and onions are our comfort food