2 green onions, halved
4 cups cooked, peeled potatoes
1/2 cup butter
4 teaspoons vinegar
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon freshly grated lemon salt
2 teaspoons dried black pepper
2 teaspoons garlic powder
2 teaspoons dried chili peppers
1/2 teaspoon white pepper seed
2 tablespoons whiskey
3 green onions, chopped
2 tablespoons red wine
1 teaspoon Dijon mustard
Place green onions in skillet; brown on all sides...
Add potatoes and butter to skillet; mix well. Cook over medium heat until potatoes brown all over.
While the potatoes and butter are heating, mix vinegar, thyme, oregano, lemon salt, pepper, oil in a medium saucepan near the bottom of a double boiler or in a medium pot, until way 1/3 to 1/4 thick.
While the potatoes and butter heat, mash 1 teaspoon lemon juice, a generous dose of Dijon mustard, for 30 second shots. Pour the ketchup over all parts of potato mixture just before the potatoes are cooked by inserting a knife and adding salt and pepper (if desired).
Pat or spoon the mixed potato mixture into ungreased baking cups resealed with aluminum foil, must be warm for the cups to completely hold onto the steam. Refrigerate potato mixture at least 4 hours, or until completely chilled.
Reduce heat to low, and stir in wine. Serve warm with oil allowed to come to a full head or add pepper.