Open-faced Sandwich With Potato

Pork · world favourite.

Ingredients

• 500g New Potatoes
• 4 slices Bacon
• 4 tablespoons Mayonnaise
• Handful Chives
• 8 slices Rye Bread
• 2 Red Onions
• 1/2 cup All purpose flour
• 1 1/4 cup Vegetable Oil
• Pinch Sea Salt

Method

1. Continue cooking — Scrub the potatoes clean and place in a small saucepan with water and 1 tablespoon of salt.
2. Bring to a boil — Bring to a boil and simmer the potatoes for about 10 minutes.
3. Heat the pan — Turn off the heat and let the potatoes stand in the water for 5 minutes.
4. Drain — Drain the potatoes and allow to cool slightly.
5. Continue cooking — Remember that potatoes come in various sizes, so the cooking time may vary – if they do not easily glide off of a fork when speared and lifted out of the water, they are not done yet.
6. Fry — Fry bacon slices and transfer to a dish lined with paper towels.
7. Continue cooking — Peel the red onion and slice in thin rings. Transfer the flour to a bowl and toss the onions in the flour.
8. Heat the pan — Remove onions and shake off excess flour. Heat the oil in a saucepan over medium heat.
9. Add ingredients — You can test whether the oil is hot enough by adding a small piece of onion to the saucepan.
10. Continue cooking — If the oil bubbles around the onion, the oil is ready.
11. Continue cooking — Transfer as many onion rings to the saucepan as can fit in one layer.
12. Fry — Do not add too many onion rings at once. Fry the onions for a couple of minutes until they are golden brown.

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