Mike's 3 Onion 2 Potato Side
MMOBRIEN @cook_2891564
Versatility really is key in any dish.
With that, green chiles and cumin, or, green/red bell peppers, etc,. can also be added to this dish as to pair it accordingly with most of your main dish ideas.
Mike's 3 Onion 2 Potato Side
Versatility really is key in any dish.
With that, green chiles and cumin, or, green/red bell peppers, etc,. can also be added to this dish as to pair it accordingly with most of your main dish ideas.
Cooking Instructions
- 1
Slice potatoes about 1/4" thick. Place in a bowl with chilled water and 1 cup ice for about 20+ minutes.
- 2
Miscellaneous photos of some the items you'll need. Use only 1 of the 2 packets you'll find in your 2 oz Lipton Onion Soup box.
- 3
Add everything in the Pan Vegetables & Seasonings section to a large pan with a tight fitting lid at the ready. Bring contents to a boil.
- 4
Drain and separate potato rounds and add to the same hot pan.
- 5
Steam/fry for 11-15 minutes with lid ON flipping occasionally. Add more fluids [only if needed] but be careful not to drown them.
- 6
Continue to fry potatoes but with lid OFF for about 10+ minutes in order to crisp up the onions and potatoes and burn off any residual fluids. Be careful not to burn the dehydrated onions.
- 7
I'll taste test at this point and decide if I'd like any additional granulated onion, garlic or salt seasonings. Or, if my potatoes have dried out a bit too much for my taste, I'll add another splash of beer and steam my potatoes with lid ON very quickly, then serve.
- 8
Serve hot as a basic side or a main breakfast dish with fried eggs and sausage. Garnish with chopped fresh chives and Parsley. Enjoy!
Cooksnaps
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I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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