Lyonnaise Potatoes

Ingredients

• enough cold boiled potatoes to make one quart
• a generous teaspoonful of salt
• one-third of a teaspoonful of pepper
• three level table-spoonfuls of either pork, sausage, or ham fat
• two table-spoonfuls of minced chives
• one teaspoonful of minced parsley

Method

1. 1

   Cut potatoes into cubes, season with salt and pepper.

2. 2

   Heat fat in a frying pan, add chives and cook for three minutes.

3. 3

   Add potatoes, stir gently until browned and hot.

4. 4

   Add parsley and cook for one minute.

5. 5

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 265. The excerpt below is the record exactly as published.

Lyonnaise Potatoes. Cut into cubes enough cold boiled potatoes to make one quart. Season them with a generous teaspoonful of VEGETABLES. 507 salt and one-third of a teaspoonful of pepper. Put three level table-spoonfuls of either pork, sausage, or ham fat into a large frying-pan, and add two table-spoonfuls of minced chives. Cook for three minutes, stirring all the time. Add the potatoes, and stir with a fork, being careful not to break them, until they become browned and very hot. Now add one teaspoonful of minced parsley

Cook this with the app: pantry check, scaling, and the assistant.