Open-faced Sandwich With Potato
Open-Faced Potato Sandwich — a pork-based recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Pork
Ingredients
- 500 g new potatoes
- 4 g bacon
- 4 g mayonnaise
- 1 pcs handful chives
- 8 pcs rye bread
- 2 pcs red onion
- 0.5 cup all purpose flour
- 1.25 tbsp vegetable oil
- 1 tsp sea salt
Instructions
- Rinse the potatoes thoroughly, place them in a small saucepan, cover with water and stir in 1 tablespoon of salt.
- Bring the water up to a boil over high heat, then lower the heat to maintain a simmer and cook the potatoes for about 10 minutes.
- Check for doneness with a fork — if it doesn't slide through easily, continue simmering until the potatoes are tender.
- Remove the pan from the heat and let the potatoes sit in the hot water for 5 minutes.
- Drain the potatoes and let them cool for a few minutes.
- Cut the potatoes into rounds, or halve them if they are very small.
- Fry the bacon until it is crispy, then place the slices on a paper-towel-lined plate to drain.
- Peel the red onion and slice it into thin rings.
- Put the flour in a bowl and toss the onion rings in it, shaking off any excess flour.
- Warm oil in a saucepan over medium heat and test it by dropping in a small piece of onion; if bubbles form around it, the oil is hot enough.
- Fry the onion rings in a single layer, avoiding overcrowding, and cook each batch until they turn golden brown.
- Transfer the fried onions to a paper-towel-lined dish, sprinkle with salt, and continue frying the remaining rings as necessary.
- Finely slice the chives.
- Butter a slice of dark rye, arrange the potato rounds on top, then add mayonnaise, crispy fried onions, bacon, and the sliced chives.