RECIPE FROM "SANDY'S
Potato And Onion Saute
(From Executive Chef, Nick Sundberg)
1 large Onion, peeled, halved and thinly sliced
2 tablespoons Butter
1 Tablespoon Olive oil
4 medium Potatoes, baked (or boiled) and cooled
Salt and pepper to taste
Heat the oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan with a slotted spoon. Reserve.
Slice the potatoes into 1/4-inch slices. Add to the hot pan and brown on both sides. Return the onion to the pan, toss and season.
Sandy's Note: Where I come from, we call these fried 'taters and onions .... but I admit this does sound a bit more cosmopolitan!