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The potatoes and the bell peppers are fried (varying according to taste) and are served hot. The origin of the dish is disputed. [ 1 ] The dish has been claimed to originate in the early 1900s [ 2 ] from a Boston restaurant known as Jerome's [ 3 ] and from a Manhattan restaurant known as Jack's during the same time period.
Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture. Add 1 teaspoon salt and a pinch of black pepper and toss to combine.
Ingredients. 3 large russet potatoes, sliced. 1 pound ground beef, browned and seasoned. 2 onions, sliced and rings separated. 1 can diced tomatoes. 1-½ green bell peppers, chopped
The following recipe for "brown hashed potatoes" appears in the 1835 edition of the Minnesota Farmers' Institute Annual: [5] Chop cold boiled potatoes and season with salt and pepper. Put some clarified butter into the frying pan. Add the potatoes, cover and cook slowly until the potatoes are nicely browned on the underside.
For many families, baked potatoes are a dinner staple. Heat them up, toss a little butter and salt on it, and it's good to go. But often, this simple potato recipe is overused and gets boring.
Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven. Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. [8] In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin ...
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Erhard Gorys: The new kitchen lexicon. Of Aachener Printen to intermediate rib (dtv, No. 36245). 11th Edition, updated edition. German paperback publishing house, Munich 2007, ISBN 978-3-423-36245-0.