2 cups peeled, seeded and thinly sliced potatoes
1/2 cup chopped onion
1 teaspoon chopped celery
1 teaspoon chopped celery
1 egg, beaten
1 tablespoon vegetable oil
3 tablespoons olive oil
1 large red onion, sliced into rounds
Bring a large pot of salted water to a boil. Add potatoes and onion, and cook for about 8 to 10 minutes. Drain and return to pot. Increase heat to medium-high. Stir in celery; cover. Cook for 3 minutes. Reduce heat to medium-low; add potatoes, onions, celery and egg. Turn heat to low.
Add oil and olive oil; cook for 2 minutes. Add potatoes and onions, stir sometimes, until all potatoes are golden brown.
Remove from heat; stir flaked corn into pot. Return to pot and stir in egg and oil mixture. Cook, stirring occasionally, for 10 minutes, or until potatoes are tender. Stir in olive oil, salt and pepper. Stir in red onion. Serve over hot pasta or pasta with sauce but do not add wine.
Very stew-like. I did add in a little bit of butter after cooking so it, perhaps, would stew more easily. A hearty pot-luck with peas and potatoes.
I thought this recipe was great. I probably should have read more ahead and called for more potatoes, I had about 14. I did this in one batch and had to make another batch for the crowd. This time I added red pepper (and optional black pepper) and made a little detour into the crock pot to cook extra vegetables so I didn't run out. I think you can easily tweak this recipe to your own tastes and preferences. You could also try and control the amount of mint that is used, I used a little extra of a mint that is common in potato soup. Or, if you prefer, you could sub brown your butter or cream cheese for a cocoa powder. Or neither. Personally I prefer the flavor of my potatoes, so that is what I replaced the missing ingredients. I will also toss in some chopped Barley as well. Again, this is one bowl potato
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