Cold Fried Potatoes and Onions Sandwich

Leftover fried potatoes and onions — a staple side dish — made an excellent next-day sandwich filling. Cold fried potatoes with caramelized onions, wedged between thick slices of bread, provided dense carbohydrate fuel for fieldwork. The potatoes absorbed the onion flavor overnight, and what was a side dish became a substantial cold sandwich with no preparation beyond the previous night’s cooking.

Ingredients

• 3 medium potatoes, peeled and sliced thin
• 1 large onion, sliced
• 3 tbsp bacon grease or lard
• Salt and black pepper
• Thick-sliced bread for serving

Directions

1. Heat bacon grease in a large cast iron skillet over medium-high heat.
2. Add potato slices in a mostly single layer. Season with salt and pepper.
3. Cook without stirring for 4–5 minutes until the bottom is golden and crusty.

Add onion slices on top. Turn potato sections.

1. Continue cooking 15–18 minutes total, turning occasionally, until potatoes are tender throughout and have developed golden, caramelized patches. Onions should be soft and sweet.

Season generously with salt and black pepper.

1. Cool completely. For the sandwich: pile cold fried potatoes and onions between thick bread slices. Press firmly.
2. The starchy potatoes act as a binder and the sandwich holds together remarkably well.

Notes

The potatoes must be fully cold before making this sandwich — warm potatoes fall apart. The overnight refrigeration of fried potatoes concentrates their flavor and firms their texture. A smear of yellow mustard or mayonnaise on the bread isn’t traditional but improves the sandwich if you have them.