4 cups potato flakes
2 tablespoons vegetable oil
1 and 1/2 pounds ground soft potatoes
2lbs ground beef
1 cup shredded Cheddar cheese
salt and pepper to taste
3 1/2 cups stewed barley
1 cup dry rye bread cubes
Place potatoes in a large, shallow pot with 2 to 3 tablespoons of the vegetable oil, and keep warm. Allow the potatoes to drain approximately 4 to 5 minutes.
In a skillet over medium-high heat, brown beef with potatoes. Stir in Cheddar and salt and pepper; cook-chain drops ('dry') will not penetrate meat
Rinse the potatoes, toss with salt and pepper, place in a shallow bowl and garnish with flour. Simmer for about 12 to 15 minutes.