4 large red
potatoes, peeled and thinly sliced
4 tablespoons
vegetable oil
1 small sweet
yellow onion, thinly sliced and separated into rings
Salt and fresh ground black pepper to taste
Fresh chives
Place oil in a large skillet. Layer potatoes inside and sprinkle with salt
and pepper. Cover and cook over medium
heat for 10 minutes. Remove cover, turn
potatoes, and add onion rings. Cook
another 10 minutes until potatoes and onions are tender. Turn as needed to prevent burning. Season to taste. Garnish with chives.
Yield: 4 servings.
*Harvest and preparation of Chives – For fresh use,
harvest tops anytime during the growing season.
Cut off close to the ground. Cut
early in the morning, just after the dew has evaporated and before the sun is
hot. Place tops in a colander and rinse
under cold running water. Pat dry with
paper towels. Stack tops together and
mince.
Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com
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