Carrots, Potatoes and Onions

Carrots, Potatoes & Onions
Serves 8

6 medium potatoes
3 medium carrots
1 large yellow onion
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil

1. Scrub potatoes well, then thinly slice, leaving the skins in place. 
2. Peel the onion and carrots and thinly slice. 
3. Heat oil in heavy skillet on medium high. Add sliced vegetables and salt and pepper to taste. 
4. Reduce heat to medium, cover, and cook until vegetables are tender.  Adjust heat as needed to avoid burning the carrots, but still allow crispy potatoes.

Lea 2008This is Larry’s Favorite Side). My cousin, Ruby Kindle Jacobs, taught me to make this dish when I was just a child.  We have shared this dish a lot over the years, especially when she and her family would come visit us when we lived in the 900 block of Ely Street, in Hannibal, Missouri.  I have cooked this from the first week I was married in 1964, Larry thinks it is wonderful with any meal, but especially if you have creamed corn too!  Of course, I originally fried this with bacon grease, which also added to the flavor!


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