Fried potatoes with dill and fresh garden vegetables are a favorite recipe that my grandma used to make during the summer. She would pair it off with
tuna loaf and
spaghetti with tomatoes.
It's pretty simple to make if you have a Salad Shooter or some other kitchen gadget that will slice your potatoes and carrots nice and thin. Gram used to do tis by hand but I'm not that motivated. The Salad Shooter is one of my best friends in the kitchen.
-5 medium sized potatoes
-1 handful of green beans (about 20 if they're good sized)
-4 medium to large sized carrots
-1/2 of a medium or 1 whole small onion
-5-6 heads of fresh dill
In a large skillet, add 2-3 tablespoons lard or cooking oil and set on a low heat.
Cut the ends off your green beans, wash them, and cut them in 1 inch chunks. Put them in the pan to start cooking.
If your carrots are fresh, you can just scrub them under some water and not peel them. If they are store bought, I recommend peeling them. Another cheat I use in the winter, or when I don't have fresh carrots is about 1/2 of a 12 ounces bag of the pre-peeled carrots from the store. These need to be sliced thinly and if your using the Salad Shooter, slicing them is quick and easy. Toss these in the frying pan as well.
Clean and peel your onion. Rinse off and slice thinly. This I do by hand since the Salad Shooter will turn the onion into mush. Add the onion into the pan.
Peel your potatoes, rinse and run through the salad shooter to get a very thin slice. Chop up your dill.
Next, layer the potatoes and dill with a shake or two of salt and pepper until all the potatoes and dill are used up.
Mix by flipping the potatoes over to the bottom several times over the course of about 20 minutes or until your potatoes are well cooked through and soft.