Recipe - Easy Potato Dish

2 lg Potatoes peeled and cut into
chunks
1 lg Onion peeled and cut into
small pieces
Oil for frying
1 tablespoon (heaping) pareve chicken or
onion soup powder
1 tablespoon (heaping) freshly pounded
black peppercorns or more
to taste

This serves 4 persons as a side dish

Method:

1. Parboil the potato chunks until fork tender but NOT mushy; drain

2. Put the oil into a frypan or wok sufficient to saute, NOT for deepfrying

3. Put the onion pieces into the wok and stir around until they are limp
and clear

4. Put the potatoes into the wok and continue to stirfry until they become
browned; add the chicken soup or onion soup powder and the pepper and stir
around until the dish looks done the potatoes and onions will give off a
tasty aroma and have some browned bits on the outside.
Note: Re black peppercorns, most people either buy pepper powder or use a
peppermill. The way to get the best and most flavour out of peppercorns is
to lightly pound them in a mortar with a pestle: the grains will not be
fine and powdery but will be a bit chunky and will be very tasty the way
pepper should be!

Posted to JEWISHFOOD digest V97 #045

From: Myra Borisute myra@ksc11.th.com

Date: Sun, 06 Oct 1996 19:28:16 +0700