Recipe - Zurich Vicarage Tart (Zuerich)

4 Whole potatoes
One half cup Butter
1 Whole white onion grated
2 tablespoon Fresh parsley minced
2 tablespoon Green pepper finely
Chopped
Paprika to taste

Peel potatoes and grate them into cold water. Let stand for 5 minutes.
Drain and squeeze all liquid from potatoes. Spread on clean toweling to
dry.

Melt One fourth cup butter in a large skillet, add onion and pepper, and saute for
two minutes. Add the potatoes. Sprinkle thickly with paprika, cover
tightly, and cook over very low heat for 15 minutes. Check occasionally to
be sure the potatoes are not sticking to the bottom of the pan, but do not
stir. Add extra butter, if needed, by lifting potatoes carefully with a
spatula and pour melted butter under them. Carefully slide potatoes onto a
warm plate. Melt remaining butter in skillet and invert potatoes into
skillet. Continue to cook another 10 minutes, until done.

Recipe By : Elizabeth Powell

From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip