By Cyndi Pratt
WASHINGTON — I am always looking for ways to dress up a meal so I’m not always serving the same old side dishes like mashed potatoes or macaroni and cheese. Those are easy and quick to prepare but we get bored with the same thing day in and day out. I came up with this recipe after seeing a similar dish served at a buffet. It is a simple potato dish but with the jazzy addition of sour cream and cheese it becomes a little more pleasing to the eye and palate. It would also make a great dish for a carry-in, barbeque or to serve to company. The taste is similar to a hash brown casserole but with less cooking time involved. And the red potatoes make an attractive side dish. You could add some snipped parsley for a garnish if desired. I like to serve this dish with baked pork chops and stuffing. Add another side of baked beans or fried apples and you have a feast for your family.
8-12 small to medium red potatoes
2 T butter or 1/8 c oil
1/2 of a medium onion, chopped coarsely
1/2 cup sour cream
1 cup shredded cheese
salt and pepper to taste
Cut potatoes in fourths or eighths. Place in a saucepan. Cover with water, add salt to taste and boil until almost done. Drain. In a large skillet, melt butter or heat oil over medium heat. Add chopped onion, stir and cook until transparent and lightly browned. Add potatoes. Gently turn the potatoes to coat with the butter or oil. Allow to sear, flipping over gently every once in a while so they do not scorch. Add salt and pepper to taste. When lightly browned and completely cooked stir in the sour cream and shredded cheese. Allow cheese to melt. Serve immediately. Serves 3-4.