Saute until brown on one side, then turn and brown on the other.
Season with additional salt, if necessary, and serve.
In case it is desired to brown them in the oven, put the boiled potatoes
in a shallow pan and brush them over with butter. Set them in a hot
oven, allow them to brown on one side, then turn and brown them on the
other. Season with salt, if necessary, and serve at once upon removing
from the oven. 80. RAW SAUTED POTATOES.--If a potato dish suitable for
supper or luncheon is desired, raw potatoes may be sliced thin, as at
_a_, Fig. 17, and then sauted. For this purpose, small potatoes that are
not suitable for other methods of preparation may be used.
Peel the potatoes and slice them into thin slices. Melt a small amount
of fat in a frying pan, place the potatoes in the hot fat, and cover the
pan. Allow them to steam in this way for 10 to 15 minutes and then
remove the cover. Brown on one side; then turn and brown on the other.
Season with salt and pepper.
[Illustration: FIG. 17]
81. HASH-BROWNED POTATOES.--A very good way in which to use up boiled
potatoes is to hash-brown them in the oven.
HASH-BROWNED POTATOES
(Sufficient to Serve Six)
6 medium-sized cooked potatoes
1-1/2 tsp. salt
2 Tb. butter
3 Tb. milk
1/4 tsp. pepper
Slice or chop the cold potatoes, place in a buttered pan, add the salt
and pepper, melt the butter, and pour it over them. Place in a hot oven
until nicely browned. Stir, add the milk, and brown again.
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