4-6 med Potato's
Peel. Quarter Potato's and slice into 3/8 inch thick slices. Pre-heat fry pan over medium high heat with 1-2 tbsp olive oil. Place Potato's in fry pan and cover. Stir occasionally until soft and golden brown.
1 large yellow or sweet onion 4-6 cloves garlic 3 tbsp balsamic vinegar Black pepper to taste
Slice onion in half from stem to roots. Lay cut side down and cut into quarter inch slices the other way. Then cut those half rings into 1 inch slices. Slice garlic cloves into 8ths. Toss into pre-heated (medium-high) covered fry pan with 1 tbsp. olive oil. When things get to sizzling really nice, add 3 tbsp or so balsamic vinegar. Stir frequently Keep covered until onions are transparent. Uncover and cook off remaining moisture, being careful not to burn the onions.
The balsamic vinegar imparts a tangy sweet flavor to the onions, as well as a beautiful golden brown color. As soon as the Potato's are finished, dump the onions on top of the Potato's, remove from heat and let the flavors mingle for a few minutes (still covered).
- Reduce the onions by half and add a handful of sliced mushrooms. (Add balsamic vinegar after the onions and mushrooms are mostly cooked, or the mushrooms will absorb all the vinegar and the onions won't get that nice color)
- Add a few red pepper flakes
- Omit balsamic vinegar and add chipotle peppers or chipotle pepper sauce
Deliver to table in fry pan. Serve without stirring so the golden onions are on top of the Potato's I serve with scrambled eggs and sometimes a sausage type side dish. Since the Potato's tend a little toward the sweet, I sometimes prefer a cranberry juice mix to drink.
© Terry Blackburn, 2005
you can make it, you can eat it, but please, give me a little credit!
let me know how it turns out