Instructions
Layering: In a large slow cooker or heavy-bottomed pot, create a layer of sliced potatoes. Follow with a generous handful of onions.
Seasoning: Sprinkle each layer with plenty of salt and cracked black pepper. Repeat the layers until the pot is full.
The Topping: Place the pats of butter or fat across the very top layer.
Slow Cooker Method: Cover and cook on Low for 6 hours or High for 3 to 4 hours. The onions will melt into a sauce that cooks the potatoes.
Stovetop/Oven Method: If using a Dutch oven, add 1/4 cup of water or broth to start the steam. Cover tightly and cook on the lowest heat setting for about 60 minutes, or bake at 350°F (175°C) until tender.
The Finish: Give the pot one gentle stir before serving to distribute the caramelized onions from the bottom.
Page 4: Serving Suggestions and Storage
How to Serve While this is a meal on its own, it’s incredible served alongside a fried egg for breakfast or as a side to roasted chicken. To truly honor the “survival” roots, serve it in a shallow bowl with a thick slice of crusty bread to mop up the onion butter.
Storing and Reheating
Fridge: This meal actually tastes better the next day. Store in an airtight container for up to 5 days.
Reheating: For the best texture, reheat in a skillet over medium heat with a tiny bit of oil. This “re-fries” the potatoes, giving them crispy edges that are arguably better than the first time around.
Freezing: We do not recommend freezing this dish, as the potatoes can become grainy when thawed.
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