Open-faced Sandwich With Potato

Instructions

1- Scrub the potatoes clean and place in a small saucepan with water and 1 tablespoon of salt.

2- Bring to a boil and simmer the potatoes for about 10 minutes.

3- Turn off the heat and let the potatoes stand in the water for 5 minutes.

4- Drain the potatoes and allow to cool slightly.

5- 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 bacon slices and transfer to a dish lined with paper towels.

7- Peel the red onion and slice in thin rings.

8- Transfer the flour to a bowl and toss the onions in the flour.

9- Remove onions and shake off excess flour.

10- Heat the oil in a saucepan over medium heat.

11- You can test whether the oil is hot enough by adding a small piece of onion to the saucepan.

12- If the oil bubbles around the onion, the oil is ready.

13- Transfer as many onion rings to the saucepan as can fit in one layer.

14- Do not add too many onion rings at once.

15- Fry the onions for a couple of minutes until they are golden brown.

16- Transfer onions to a dish lined with paper towels and sprinkle with salt.

17- Repeat the process until all onions are fried.

18- Butter a slice of dark rye bread and arrange round potato slices (or, if the potatoes are very small, halved potatoes) on top.

19- Top your open potato sandwich with a good mayonnaise, crispy fried onions, fried bacon and sliced chives.