Pare and then cut in thin slices five POTATOES that have been boiled in their jackets. Mince sufficient onions, fine, to measure three-quarters of a cup. Chop fine two green peppers. Parboil onions and peppers until tender and then drain well. Now heat three tablespoons of shortening in a frying pan until very hot and then add the POTATOES and let brown. Fold over and brown again. Keep turning over until the POTATOES are well browned and then add the prepared onions and peppers. Cook slowly for five minutes and then turn on a hot platter and garnish with finely chopped parsley.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss