Potatoes, Lyonnaise
From Harper's cook book encyclopædia, 1902
Serves 2
Great for using leftover potatoes.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 479. The excerpt below is the record exactly as published.
Potatoes, Lyonnaise. — Boiled or steamed potatoes left from the din- ner may be prepared k la Lyonnaise for the next day’s breakfast. The potatoes are peeled and sliced ; then peel and slice one or more onions, which put into a frying-pan with butter ; fry until the onions are turn- ing yellowish, when you add the slices of potatoes. Keep tossing now and then until the potatoes are fried and somewhat yellow. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.