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Raw Fried Potatoes

Serves 4

I do not know if anyone other than the Pennsylvania Dutch calls pan-fried sliced raw potatoes by this name. The title differentiates this recipe from fried leftover or cooked potatoes and the sliced potato is larger than the shreds in hash browns. My grandparents made this recipe often, usually as an entrée with other vegetable or salad side dishes during the harvest season. My father liked it for breakfast or as a main dish for dinner with the addition of eggs that were scrambled in when the potatoes were done. My grandparents usually used lard for frying but, when that became difficult to find, my mother used vegetable shortening. I prefer to use a healthier cooking oil, such as canola, and the dish is equally good. The recipe can be made in any amount needed.

Ingredients

  • 2-1/2 pounds potatoes, sliced 1/8 to 1/4-inch thick
  • 1 small onion, sliced 1/8 to 1/4-inch thick
  • 3 tablespoons or more lard, shortening, canola or other cooking oil
  • Salt and pepper to taste

Heat a 12-inch or larger skillet over high heat. Add enough oil to cover the bottom of the pan well. Place the potatoes and onions in the pan, as much in one layer as possible. If necessary, use two skillets. Sprinkle with salt and pepper. Reduce heat to medium-high. Do not stir the potatoes until the bottom is slightly browned or they will stick. Turn to other side with a spatula. Continue to fry until browned, about 5 minutes per side, covering with a lid if needed to cook the potatoes thoroughly. Serve immediately.

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