2 tablespoons vegetable oil
1 (10 ounce) package frozen mixed potatoes with green shoots
1/2 teaspoon salt
2 tablespoons water
1 1/2 teaspoons dried onion
1 1/2 teaspoons dried dill weed
1 1/2 teaspoons dried oregano
2 tablespoons dried basil
1 1/2 teaspoons dried rosemary
1 teaspoon dried sage
1 1/2 teaspoons dried sage
1 (1.5 fluid ounce) jigger dry mustard
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried basil
1/2 teaspoon brown sugar
1 dash crushed red pepper flakes
1/2 teaspoon celery salt
Combine the oil in a large pot or Dutch oven. Stir occasionally over high heat; reduce heat to low. Cool, and stir in the potatoes and salt, water, onion, dill weed and oregano. Season with basil, rosemary, sage, sage, basil and brown sugar. Cook, stirring occasionally, for about 1/2 hour.
Stir in celery salt and celery wine. Bring to a boil, and then reduce heat to medium low.