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RAW-FRIED POTATOES SERVES 4 I don't know if anyone other than the Pennsylvania Dutch call sliced raw potatoes that are pan-fried by this name. Of course, the title differentiates this from pan-fried leftover potatoes and it is a change from hash browns. My grandparents made this recipe often, usually as an entree with other vegetable or salad side dishes during the harvest season. My father liked it for breakfast or dinner with the addition of eggs that were added and scrambled in when the potatoes were done. My grandparents usually used lard for frying but, when that became difficult to find, my mother used shortening. Like me, you could use a healthier cooking oil, such as canola, and it will be equally good. 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 lard, shortening or canola oil (more if needed) 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. 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 thoroughly. Serve immediately.

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SIMILAR OR RELATED RECIPES Hash Brown Potatoes Sautéed Potato Slices Pan-Roasted Potatoes Baked Sweet Potato Slices Additional Vegetable Recipes Additional Pennsylvania Dutch Recipes

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