It’s “National Potato Day,” today, so especially for those two potato-heads, Art Vandalay (presumably your avatar is meant to be Art Vandelay from “Seinfeld” but you’re a potato-head so we can’t expect you to know how to spell.) and curmudgeon68, whose idea of original comment seems to be mostly limited to “Agreed,” (About the level of your brains; I consider you lazy too.) here is a very good dish that might be made from their relatives.
It’s got bacon in it! From: The New Pennsylvania Dutch Cook BookBy: Ruth HutchinsonIllustrated by: Tim PalmerPublished by: HARPER & BROTHERS NEW YORK 1958Earlier edition published as: The Pennsylvania Dutch Cook Book (1948)Library of Congress catalog card number 58-8873
POTATO CAKES (Credited to: Wilhelmina Gerhardt Stinson)12 strips bacon3/4 cups onions, chopped fine3 eggs, beaten4 cups mashed potatoes1/2 cup milk (whole)Salt and pepper Fry the bacon and drain on brown paper.Pour off fat, measure 3 tablespoons, return to pan.Brown the onions lightly in bacon fat.Beat the eggs, mix with potatoes, add just enough of the milk to handle when shaping into cakes, season, add onion.Shape into oval cakes about 3/4 – inch thick.Brown lightly in the bacon fat in which onions were sautéed, turning to brown other side.Cover and steam over low heat for 5 minutes.Serve with the bacon. 4 servings Art Vandelay’s introduction. 2 Minutes 20 Seconds
Diddums poor widdle scrowing fingers get sore? Awwww!!!
Mastroianni and Hart