Potatoes Country Style Recipe
Potatoes Country Style! A bite of this delicious Potatoes Country Style is my idea of visiting heaven! Save this wonderful recipe for yourself and discover the wondrous taste of this dish
Summary
Main IngredientVegetable
Ingredients
| 1 1/2 lb. potatoes, weighed after peeling | ||
| Salt | 2 Teaspoon | |
| Butter | 2 Ounce | |
| Onions | 2 Medium, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 2 thick slices day old white bread, crusts removed and cut into cubes | ||
| Eggs | 3 | |
| 3 fl. oz. milk | ||
| Black pepper | 1/2 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Place the potatoes in a large saucepan and pour over enough water just to cover Add 1 teaspoon of the salt and place the Pan over high heat.
Bang the water to the 238 boil, reduce the heat to moderate and cook the potatoes for 8 minutes.
Remove the pan from the heat and drain the potatoes.
Set aside to cool slightly.
When the potatoes are cool enough to handle, transfer them to a chopping board.
With a sharp knife, cut them into cubes and set aside.
Meanwhile, in a large, deep frying pan, melt the butter over moderate heat.
When the foam subsides, add the onions, garlic and bread cubes and cook, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown.
Add the potato cubes to the pan and cook them, turning occasionally, for 5 to 8 minutes or until the potatoes are tender when pierced with the point of a sharp knife.
Meanwhile, in a small mixing bowl, beat the eggs, milk, the remaining salt, the pepper and thyme together until they are well blended.
Pour the egg mixture over the potato mixture and cook, stirring and turning constantly, for 3 minutes or until the eggs are cooked and the mixture is still moist.
Remove the pan from the heat and transfer the mixture to a warmed serving dish.
Sprinkle over the parsley and serve at once.
Bang the water to the 238 boil, reduce the heat to moderate and cook the potatoes for 8 minutes.
Remove the pan from the heat and drain the potatoes.
Set aside to cool slightly.
When the potatoes are cool enough to handle, transfer them to a chopping board.
With a sharp knife, cut them into cubes and set aside.
Meanwhile, in a large, deep frying pan, melt the butter over moderate heat.
When the foam subsides, add the onions, garlic and bread cubes and cook, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown.
Add the potato cubes to the pan and cook them, turning occasionally, for 5 to 8 minutes or until the potatoes are tender when pierced with the point of a sharp knife.
Meanwhile, in a small mixing bowl, beat the eggs, milk, the remaining salt, the pepper and thyme together until they are well blended.
Pour the egg mixture over the potato mixture and cook, stirring and turning constantly, for 3 minutes or until the eggs are cooked and the mixture is still moist.
Remove the pan from the heat and transfer the mixture to a warmed serving dish.
Sprinkle over the parsley and serve at once.
Chef
