Potatoes Fried with Onions
From The new Kentucky home cook book, 1884
Serves 4
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 81. The excerpt below is the record exactly as published.
POTATOES FRIED WITH ONIONS. Slice equal quantities of potatoes and onions, and place them in separate skillets; let the potatoes fry in nice hot drippings; cover the onions in salted boiling water, cook until tender, then pour off the water, and toss the onions into the potatoes; fry all together until both are well browned; season with salt and pepper. Serve hot, adding vinegar, if preferred. Some persons stir in one or two slightly beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.