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Potatoes Country Style Recipe
|Potatoes||1 1⁄2 Pound, weighed after peeling|
|Onions||2 Medium, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Day old white bread slices||2 , crusts removed and cut into cubes (Thick)|
|Milk||3 Fluid Ounce|
|Black pepper||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1491 Calories from Fat 580
% Daily Value*
Total Fat 65 g100.2%
Saturated Fat 35.9 g179.3%
Trans Fat 0 g
Cholesterol 765.2 mg
Sodium 4416.3 mg184%
Total Carbohydrates 196 g65.3%
Dietary Fiber 24.6 g98.3%
Sugars 28.8 g
Protein 44 g88.6%
Vitamin A 71.6% Vitamin C 312%
Calcium 43.6% Iron 68.2%
*Based on a 2000 Calorie diet
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.