Prep 10 mins
Cook 15 mins
This is an old time pantry recipe that harks back to the days when people had ice boxes; and most of their stored food did not require refrigeration. I like to collect recipes like this (along with the provisions) as storm provisions; actually in Los Angeles it called earthquake provisions. Just to be ready for when the big one hits, it's a good idea to keep canned potatoes and dried onions on hand. Meanwhile, it's a very tasty, quick and easy recipe to make when you're just in a hurry. And good for camping trips. I found this recipe in a facsimile of a 1920's cookbook published by Piggly Wiggley Market, I bought it at Columbia, an historic site in gold rush country in California.
- 1 large potato, peeled and finely chopped
- 1 medium onion, finely chopped
- 3 cups water
- 1 (15 ounce) can corn kernels, drained
- 1 (15 ounce) can creamed corn
- 1 (12 ounce) can evaporated milk
- salt and pepper
- Place first 6 ingredients in a 3 quart sauce pan, and heat almost to a boil.
- Reduce heat to a simmer and cook uncovered until the potatoes are cooked through, about 15 minutes.
- Season to taste with salt and pepper, and serve.