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RECIPE of the WEEK

November 6, 2000

Potatoes are a staple of morning meals at the Coblentzes, along with hot, fresh-brewed coffee, and eggs from the hen-house. The following recipe is a frequent favorite at The Amish Cook's breakfast table.

HASHED BROWN POTATOES

1 1/2 pounds of potatoes
1/8 teaspoon pepper
2 tablespoons salad oil or bacon drippings
2 tablespoons finely chopped onion
1/2 teaspoon salt
2 tablespoons butter

Cook pared potatoes. Cool slightly. Shred enough potatoes to measure 4 cups. Toss potatoes with onions, salt, and pepper. Heat butter and oil in 9 or 10 inch skillet. Pack potato mixture firmly in skillet, leaving 1 /2" space around the edge. Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture in fourths. Turn each portion. Add 1 tablespoon of salad oil if necessary.

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