PUBLISHED FEBRUARY/MARCH 2017
Traditionally, this pan-fried dish uses leftover potatoes, but we wanted to start from scratch.
WHY THIS RECIPE WORKS
For our take on this dish traditionally made with leftover potatoes, we jump-started the process by cooking the potatoes, which we sliced 1/2 inch thick, for 15 minutes before adding some sliced onions to the skillet. We then cooked the two...