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Recipes

Potato Charlotte

From Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History

1 medium onion, minced
3 tablespoons butter
3 potatoes
2 eggs, well beaten
1/2 cup milk
1 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
Yields 6 servings.

Fry onion in butter until it just begins to color. Grate the potatoes and combine with the onion; season with salt and pepper. Combine eggs with milk and mix well with potatoes.

Grease and heat a heavy frying pan, pour potato mixture into it and bake at 450 F until well browned on top. With the aid of a spatula, slide onto a hot platter.
(From American Regional Cookery, 1932).

 

 

 

 

(Updated: 10/30/08 SN)


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