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My neighbor, Viola Shulties (aka Vi), is almost a hundred years old and still cooks every day breakfast and dinner. If you stop by to visit early in the morning, you may be treated to an American Breakfast, like Vi learned to cook at the Diner many years ago.
Nowaday, diners and restaurants all over America cook potato that have been industrially cleaned, peeled and shreded, ready to go on the grill.
The original American Fries recipe calls for starchy potato which are first boiled for about 10 - 15 minutes with the jackets (not peeled). Remove the pot from the stove, drain water and cool off the spuds with cold water. Keep the undercooked potatoes in the refrigerator.
You can peel the spuds or use them with the skins. I prefer to use them with the skins because I believe in the additional nutritional value.
When ready to cook, take one / two spuds per person, slice thin with a knife, or box grater, or food processor with slicing blade. Add a pinch of salt.
Pre-heat a pan on the stove on medium heat, melt a table spoon of butter and layer the potato slices in the pan for 3 - 5 minutes. Work with a spatula to prevent sticking and turn on the top side to brown.
This fast potato recipe takes about the same time as frying bacon and eggs, the original American Breakfast.
Similar recipes to compare:
|We are interested to link specific potato recipes to specific potato cultivars. We are convinced that many heritage cultivars have been saved because they have been working best to prepare favorite dishes.
How do you select the cultivars that you grow in your garden?
Would you be enticed to try different cultivars if these would make interesting dishes?
We believe that future generations will more likely grow heritage cultivars if we offer records and recipes of best use in the kitchen!
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