Open-faced Sandwich With Potato
Scrub the potatoes clean and place in a small saucepan with water and 1 tablespoon of salt. Bring to a boil and simmer the potatoes for about 10 minutes. Turn off the heat and let the potatoes stand in the water for 5 mi
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 35 min
- Cook
- 12 min
- Rest
- 5 min
- Total
- 52 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Scrub the potatoes clean and place in a small saucepan with water and 1 tablespoon of salt. Bring to a boil and simmer the potatoes for about 10 minutes. Turn off the heat and let the potatoes stand in the water for 5 minutes. Drain the potatoes and allow to cool slightly.
What you'll need
9 ingredients. Tap each one once it's out on the bench.
Ingredients
- Potato500 g
- Bacon4 slice
- Mayonnaise59 ml
- Chivesto taste
- Bread8 slice
- Wheat flour118 ml
- Neutral oil296 ml
- Saltto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Scrub the potatoes clean and place in a small saucepan with water and 1 tablespoon of salt. Bring to a boil and simmer the potatoes for about 10 minutes.
10 min
Step 2
Turn off the heat and let the potatoes stand in the water for 5 minutes. Drain the potatoes and allow to cool slightly.
5 min
Step 3
Remember 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. Fry bacon slices and transfer to a dish lined with paper towels.
Step 4
Peel the red onion and slice in thin rings. Transfer the flour to a bowl and toss the onions in the flour.
Step 5
Remove onions and shake off excess flour. Heat the oil in a saucepan over medium heat.
Step 6
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.
Step 7
Transfer as many onion rings to the saucepan as can fit in one layer. Do not add too many onion rings at once.
Step 8
Fry the onions for a couple of minutes until they are golden brown. Transfer onions to a dish lined with paper towels and sprinkle with salt.
2 min
Step 9
Repeat the process until all onions are fried. Butter a slice of dark rye bread and arrange round potato slices (or, if the potatoes are very small, halved potatoes) on top.
Step 10
Top your open potato sandwich with a good mayonnaise, crispy fried onions, fried bacon and sliced chives.
Nutrition
Per serving · estimate
- Calories
- 604 kcal
- Protein
- 16.1 g
- Carbs
- 63.1 g
- Fat
- 31.7 g
- Saturated fat
- 4.9 g
- Fibre
- 5.5 g
- Sugar
- 6 g
- Sodium
- 560 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Eggs
- Wheat
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Open-faced Sandwich With Potato take?
52 min all in — 35 min prep, 12 min cook, 5 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.