Open-faced Sandwich With Potato

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Scrub the potatoes clean and put the in a small saucepan with water and 1 tablespoon of salt. Turn up the heat until boils and simmer the potatoes for about 10 minutes.
2. 2Turn off the heat and let the potatoes stand in the water for 5 minutes. Drain the potatoes and leave to cool slightly.
3. 3Remember 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.
4. 4FryFry bacon slices and transfer to a dish lined with paper towels.
5. 5Peel the red onion and slice the in thin rings.
6. 6Transfer the flour to a bowl and toss the onions in the flour. Remove onions and shake off excess flour.
7. 7Heat the panGet the oil hot in a saucepan over medium heat. You can test whether the oil is hot enough by adding a small piece of onion to the saucepan. If the oil bubbles around the onion, the oil is ready.
8. 8Transfer as many onion rings to the saucepan as can fit in one layer. Do not add too many onion rings at once.
9. 9Cook the onionsFry the onion for a couple of minutes until they are golden brown. Transfer onions to a dish lined with paper towels and scatter with salt. Repeat the process until all onions are fried.
10. 10Butter a cut the of dark rye bread and arrange round potato slices (or, if the potatoes are very small, halved potatoes) on top.
11. 11Top your open potato sandwich with a good mayonnaise, crispy fried onions, fried bacon and sliced chives.