In a small skillet, saute onion in butter for 8 to 10 minutes or until golden brown.
Meanwhile, place potatoes and carrot in a large saucepan; cover with water; bring to a boil.
Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain.
In a small mixing bowl, mash potatoes and carrots.
Beat in sauteed onion, sour cream and salt.
Sprinkle with chives.
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FRIED POTATOES AND ONIONS (GERMAN BRATKARTOFFELN)
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OVENSCHOTEL AARDAPPEL ANDERS (DUTCH CREAM POTATO …
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In this quest to investigate, research and write about the culinary traditions of my country, I stumble across some very interesting details. For one, I think there is nary a … From thedutchtable.com
Cut the potatoes into thick slices. Heat the butter in the pan and fry the diced bacon. Remove the bacon when slightly crispy and add the slices to the grease. From thedutchtable.com
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