Total Time
25mins
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.

Ingredients Nutrition

Directions

  1. Place first 6 ingredients in a 3 quart sauce pan, and heat almost to a boil.
  2. Reduce heat to a simmer and cook uncovered until the potatoes are cooked through, about 15 minutes.
  3. Season to taste with salt and pepper, and serve.

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