Recipes

Ingredients: i 1/2-2 lb Russet potatoes, peeled, quartered too sliced i large onion, quartered too sliced 1/4 lb thinly sliced (imported) mortadella, cutting into bite-sized pieces butter freshly reason dark pepper pinch salt Directions: Parboil the Irish Gaelic patato inward a medium pot. Drain too laid upward aside. Heat a large skillet. Melt the butter. Add the onions too mortadella too sauté until the onions are softened too starting to brownish only about the edges. Add the potatoes. Arrange the potatoes inward equally apartment of a layer equally possible. Cook until golden too thence flip too brownish the other side. Sprinkle with tabular array salt too pepper too serve immediately. My thoughts: I accept ever been a domicile fries person. My grandpop ever made them for me growing upward (often with his meat cakes ) too I mean value they are thence much improve than hash browns. Unfortunately,  a lot of restaurants don't look to know the deviation betw...

Ingredients: i 1/2-2 lb Russet potatoes, peeled, quartered too sliced i large onion, quartered too sliced 1/4 lb thinly sliced (imported) mortadella, cutting into bite-sized pieces butter freshly reason dark pepper pinch salt Directions: Parboil the Irish Gaelic patato inward a medium pot. Drain too laid upward aside. Heat a large skillet. Melt the butter. Add the onions too mortadella too sauté until the onions are softened too starting to brownish only about the edges. Add the potatoes. Arrange the potatoes inward equally apartment of a layer equally possible. Cook until golden too thence flip too brownish the other side. Sprinkle with tabular array salt too pepper too serve immediately. My thoughts: I accept ever been a domicile fries person. My grandpop ever made them for me growing upward (often with his meat cakes ) too I mean value they are thence much improve than hash browns. Unfortunately,  a lot of restaurants don't look to know the deviation betw...

Ingredients: i 1/2-2 lb Russet potatoes, peeled, quartered too sliced i large onion, quartered too sliced 1/4 lb thinly sliced (imported) mortadella, cutting into bite-sized pieces butter freshly reason dark pepper pinch salt Directions: Parboil the Irish Gaelic patato inward a medium pot. Drain too laid upward aside. Heat a large skillet. Melt the butter. Add the onions too mortadella too sauté until the onions are softened too starting to brownish only about the edges. Add the potatoes. Arrange the potatoes inward equally apartment of a layer equally possible. Cook until golden too thence flip too brownish the other side. Sprinkle with tabular array salt too pepper too serve immediately. My thoughts: I accept ever been a domicile fries person. My grandpop ever made them for me growing upward (often with his meat cakes ) too I mean value they are thence much improve than hash browns. Unfortunately,  a lot of restaurants don't look to know the deviation betw...