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Pickle and Chips Recipe


For a mouth watering, scrumptious Sunday Brunch try my fried potatoes the Penna Dutch way. Serve with fresh fruit drizzled with Raspberry Vinaigrette and a steaming mug of your favorite drink.


  • 4 large potatoes, sliced to fry.
  • 1/2 c. diced onions
  • 12 Kitchen Kettle Kickin' Pickles
  • 1 c. grated carrots
  • Salt and pepper to taste
  • Olive Basin Hojiblanca Extra Virgin Olive Oil


Add potatoes, onions, and carrots to your hot oil and fry till crisp. Add pickles to mixture the last 5 minutes of frying. Just long enough to heat through. Season with salt and pepper to taste. Enjoy!

pickles, kickin pickles, brunch, potatoes

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