Adjust the amount of potatoes to cook based on your need. This meal is to feed three adults and three kids with some leftover for the next day lunch for the kids.
When potatoes are on sale for up to $0.99/5lbs bag, I stock up to the extend I can afford with my food budget and store them in the basement.
They last weeks and I used them for my favorite Egg Potato Soup, Potato Wedges, and this delightful dish below my family loves.
Ingredients:
1 Lb. Ground Beef
2 Tbsp. Fat or Olive Oil
¼ Cup Chopped Onion ( I used Egyptian onion leaves, a perennial onion from my garden)
½ Cup Water
10 Lbs. Peeled and Quartered Potatoes
Salt to taste
Directions:
Cook the ground beef in a pot at medium heat until it is brown.
Add the onion.
Add water.
Add the potatoes.
Salt to taste.
Stir. Cover the pot with a lid.
Cook on medium heat for 35 minutes while stirring occasionally.
Cook until the potato is soft.
Because of the low level of water in the pot, it could burn easily. Stir to send the top potatoes to the bottom. By the time the potato is cooked, there won’t be any fat or water in the pot.
Once the potato is cooked, take the pot off the stove and serve.
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