Pickle and Chips Recipe

Description

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.

Ingredients

• 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

Instructions

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!

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