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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.
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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KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538