Pennsylvania Dutch Potato And Franks


6 med. potatoes, about 2 lbs. cooked,

peeled, diced

2 green onions, chopped

6 dinner size frankfurters, sliced

1/2 inch thick

2 tbsp. salad oil

2 tbsp. sugar

1 tsp. flour

1 tsp. salt

1/4 c. vinegar

1 tbsp. chopped parsley


METHOD: In a large serving bowl, combine hot potatoes and onions; cover and keep warm. Meanwhile, in large skillet over medium heat, brown frankfurters in oil. With slotted spoon, remove frankfurters, reserving drippings. Add frankfurters to potatoes and onions; keep warm. Into hot drippings, stir sugar, flour and salt until smooth and bubbly. Gradually stir in vinegar and 1/2 cup water; cook stirring constantly, until sauce thickens and boils. Pour sauce over potatoes and frankfurters. Sprinkle with parsley.


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