Yesterday I got up early and peeled and sliced and fried this dish up. And packed it up with some bread, some mustard, some rocket from the lane way garden and Ari and Cam. And we headed off to our local radio station 3RRR to feed the breakfast show presenters (The Breakfasters) and hang out like rock stars. Well. The rock star bit is not really true. I was asked to guest present on a segment called 'Diet Schmiet'. I made this dish from The Life and Cuisine of Elvis Presley. I had heaps of fun and got to sit between Jess McGuire and Ben Birchall, which is really every one's secret dream isn't it? Yes? And let's not even talk about Fee. Swoon.
Anyhoo, sandwiches. Well, this is the more virtuous of the Elvis sandwiches. No peanut butter in sight. You must cook this. It is SO SO SO delicious. You will love it. We got to chat about things like craft and potatoes, which obviously go together. I love RRR and we feel like we are part of the 3RRR family, for sure. I think they might upload a podcast later this week, so you can have a belated listen to me being a dill on the radio, if they do. I will tell you if they do! Here is the recipe. AND it is GEMMA'S BIRTHDAY today!!! Wooh!
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Kiplfer With Your Best Shot
inspired by the Fried Potato Sandwich : from The Life and Cuisine of Elvis Presley (by David Adler)
Serves 4 : although apparently Elvis would eat five of these in a sitting. SO this will ALMOST serve Elvis. If Elvis is coming over buy more bread...
750g Kipfler Potatoes : peeled and sliced into thickish slices
2 onions : sliced
a good slug of olive oil or 50g of butter
Salt and pepper
Rocket
Fresh Herbs
2 slices of white bread per person (do NOT toast the bread!)
Dijon Mustard
In a big, heavy based fry pan (one with a lid) slug your olive oil (or plonk your butter). Throw in your sliced potatoes and onions and stir it all well. You want to be sure that everything is totally coated in oil (or butter). Take your time mixing it up nicely. Cook the spuds over a medium to low heat with the lid on, stirring often. It will take about 15 minutes. Check them often to be sure they are not sticking TOO much. A bit of stick is okay. When things are looking nearly cooked (test your potatoes by poking them with a fork : they will yield if they are tender) take the lid off and continue cooking for another five minutes or so, using a metal spatula to loosen any golden caramelized bits from the bottom of the pan. Season well with salt and pepper.
Spread a slice of (untoasted!) bread with Dijon mustard, spoon on a generous amount of potato/onion mix. Make sure you get some of the golden bits in there too! Add a bit of rocket for some crunchy freshness. Place the other slice of bread on top. Do not cut the sandwich (important). Pick up your sandwich in both hands and eat it!
You can also add : mayonnaise, avocado, tomato... really anything else you would like! Probably don't add peanut butter.
inspired by the Fried Potato Sandwich : from The Life and Cuisine of Elvis Presley (by David Adler)
Serves 4 : although apparently Elvis would eat five of these in a sitting. SO this will ALMOST serve Elvis. If Elvis is coming over buy more bread...
750g Kipfler Potatoes : peeled and sliced into thickish slices
2 onions : sliced
a good slug of olive oil or 50g of butter
Salt and pepper
Rocket
Fresh Herbs
2 slices of white bread per person (do NOT toast the bread!)
Dijon Mustard
In a big, heavy based fry pan (one with a lid) slug your olive oil (or plonk your butter). Throw in your sliced potatoes and onions and stir it all well. You want to be sure that everything is totally coated in oil (or butter). Take your time mixing it up nicely. Cook the spuds over a medium to low heat with the lid on, stirring often. It will take about 15 minutes. Check them often to be sure they are not sticking TOO much. A bit of stick is okay. When things are looking nearly cooked (test your potatoes by poking them with a fork : they will yield if they are tender) take the lid off and continue cooking for another five minutes or so, using a metal spatula to loosen any golden caramelized bits from the bottom of the pan. Season well with salt and pepper.
Spread a slice of (untoasted!) bread with Dijon mustard, spoon on a generous amount of potato/onion mix. Make sure you get some of the golden bits in there too! Add a bit of rocket for some crunchy freshness. Place the other slice of bread on top. Do not cut the sandwich (important). Pick up your sandwich in both hands and eat it!
You can also add : mayonnaise, avocado, tomato... really anything else you would like! Probably don't add peanut butter.
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