A perfect pairing for breakfast, lunch, or dinner, this versatile potato dish works well for a crowd, and can be easily reheated and placed in a crock pot for a church potluck dinner. Our favorite way to eat Swedish Potatoes is with a thick baked ham slice for dinner, or Farm Fresh Eggs and fried bacon from our Woodland Pork for breakfast.
| Cook Time | 30 Minutes |
| Servings |
1/2 Cup
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Ingredients
- 10-12 medium red potatoes, diced in 1/4" to 1/2" cubes
- 1/2 large yellow onion, finely minced
- 2 tbsp unsalted butter Note: lard can also be used
- 2 cups whole milk
- 1 tbsp all purpose flour Note: cornstarch can be used in its place to make the recipe gluten-free
- salt and pepper to taste
Ingredients
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Instructions
- Fry potatoes in butter or lard in a 5 quart pot, or large cast iron skillet over medium to medium-high heat for approximately 20 minutes, stirring regularly, until potatoes are cooked through and some will become slightly golden.
- Add onion and cook for another 5 minutes, continuing to stir to prevent sticking.
- Add whole milk and sprinkle potatoes with all purpose flour or cornstarch to help thicken the milk. Stir to incorporate and bring to a boil for two minutes.
- Salt and pepper to taste.
Helpful Hints
- Cooking in cast iron will allow the pan to hold heat better, so it's suggested to reduce the cooking temperature to medium-low or medium for the same amount of time.
- If using cast iron, the amount of butter or lard may need to be increased to prevent sticking if the pan is not seasoned properly.
- To create a richer, creamier sauce, half-and-half or heavy cream can be substituted for the whole milk.
- For extra flavor and a little color, garlic powder, paprika, and dried or fresh parsley can also be added to the dish. Add any dried seasonings when adding the onions, and any fresh seasonings before serving.