Reference > Farmer's Cookbook > POTATOES > O’Brion Potatoes
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O’Brion Potatoes

Fry three cups potato cubes or balls in deep fat, drain on brown paper, and sprinkle with salt. Cook one slice onion in one and one-half tablespoons butter three minutes, remove onion, and add to butter three canned pimentoes cut in small pieces. When thoroughly heated add potatoes; stir until well mixed, turn into serving dish, and sprinkle with finely chopped parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  French Fried Potatoes Potato Marbles  
 
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