Mom's Fricasseed Potatoes, a Must-Have!

These fricasseed potatoes are ideal for breakfast, perfect as a side dish to a good omelet!

This recipe is well-known in Saguenay, it's your turn to try it. The traditional way to serve them is alongside a few slices of fried bologna sausage, eggs, and green onions.

Ingredients

• 250 grams of salted lard, cut into thin slices
• 10 to 12 potatoes, sliced
• 1 onion, finely chopped
• 3 teaspoons of onion powder
• 2 teaspoons of parsley
• 2 tablespoons of chicken bouillon powder or Bovril
• 2 tablespoons of oil
• 2 to 3 cups of water
• A few tablespoons of cornstarch to thicken if needed

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Preparation

1. In a pan, render the lard in the oil over very low heat; do not burn the fat, just let it melt, about 12 to 15 minutes.
2. Once the fat is fully melted, add the onions and continue cooking for 2 minutes.
3. Add all ingredients except the water and cornstarch and stir.
4. Add water until it covers the potatoes.
5. Bring to a boil and cook on low heat for 25 minutes.
6. At the end of cooking, if you find the broth too thin, add cornstarch to thicken.
7. Remove the salted lard pieces.
8. Serve!