12 potatoes, peeled and cubed
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon salt
3 eggs
1 teaspoon dried oregano
2 teaspoons dried dill weed
2 (8 ounce) cans tomato puree
2 tablespoons white sugar
1/4 teaspoon white sugar
Place potatoes on a 9x13 inch baking sheet. Heat oil in a large skillet over medium heat. Slice onion and garlic into thin strips; add salt and stir. Add eggs and oregano. Stir fry until golden brown, about 6 minutes. Stir in onion/garlic mixture and sugar. Transfer to baking sheet.
Bake in preheated oven for 45 minutes, or until tender. Top with tomato soup or corn bread, if desired. Afterwards, roast potatoes in oven for about 20 minutes per inch of pastry. Chill green beans in refrigerator, or store in glass jar in refrigerator.
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