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Fried Potatoes II Recipe


1 large potato, peeled and cubed

4 medium potatoes, peeled and quartered

2 cups shredded Cheddar cheese

3 tablespoons butter

3 tablespoons margarine

3 tablespoons red wine vinegar

1 egg

2 tablespoons Worcestershire sauce

1 (10 ounce) can tomato paste

1 large onion, diced

1 medium head cabbage, shredded

2 tablespoons olive oil


Preheat oven to 350 degrees F (175 degrees C).

Place potatoes in a large pot and fry until golden brown. Drain on paper towels.

Place potatoes into the large pot and add cabbage, tomatoes, onion, celery and cabbage. Mix thoroughly. Pour in olive oil and heat until just simmering. Season with salt and pepper to taste. Turn heat to medium-low and continue cooking, stirring occasionally, until vegetables are tender, about 10 minutes.

Boil potatoes in steamer over medium heat for 3 to 4 minutes, until tender. Drain and serve.


Mul Gurn writes:

⭐ ⭐ ⭐ ⭐ ⭐

Although my Lasagne did not reach its full effects, it was resilient and delicious. I Torridaliani'ed it by hand Reaperizing the chicken prior to cooking. This allowed for the natural variations in flavor to manifest.
Glirii writes:

⭐ ⭐ ⭐ ⭐ ⭐

Simple, but we made it more of a meal. Served as a delicious spread for veggies on the go.