• small russet potatoes, one per person
  • white or yellow onion, about the same weight as the potatoes
  • bacon fat (yes, has to be bacon fat)
  • kosher salt and fresh ground black pepper
  • kosher salt and fresh ground black pepper


  1. Slice the onions about a half-inch thick. Fry over low heat in a non-reactive pan with a few tablespoons of bacon fat and plenty of salt and pepper. Don't use just enough fat to prevent sticking, you want enough for flavor.
  2. In a separate, non-stick pan, melt a few more tablespoons of bacon fat. Slice the potatoes about a quarter-inch to a half-inch thick and add them to the non-stick pan. Cook over low heat, tossing occasionally, until browned all over and soft in the middle.
  3. Turn the potatoes out onto a serving plate and cover with the onions.

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