Have you noticed that potatoes and onions seem to always be on the cheap side at the stores? For the price, you really can get your money’s worth in meals. I recently noticed that we’ve been having this combination as a side dish readily in the past few weeks, and when factoring the price and the shelf life, we really are getting our money’s worth! Here are a few things I’ve been doing with them:
How To Stretch Your Potatoes and Onions
1. Cube up 6 potatoes and thinly slice one onion. Pan fry in a large skillet for abotu 5 minutes, sprinkle with salt and pepper, and cover with a lid. Cook on medium heat for another 5 ot 7 minutes, stirring occasionally, until the potatoes are cooked through. We ended up using this as a side dish for a dinner, and then a few days later as home fries for our Saturday breakfast.
2. Thinly slice potatoes and a few onions, toss with salt, pepper and paprika, then alternately layer in a casserole dish. Pour half cup chicken stock over the goodness and bake in a 350 degree oven for 30 minutes.
3. Just looking to use the onions? Slice 3 pounds of them(you gonna cry! you gonna cry!), put them in your slow cooker with a stick of butter or margarine. Cook on low for 12 to 14 hours and ta-da! Caramelized onions! I’ve done this so many times now. We use it on our pizzas, and this week, we’ll use them for our mashed potato buffet. The best part is that they can last up to a month in the back of your fridge.
4. Keep it simple: Cut the onion in fours, cut the potatoes in fours, rub with kosher salt and olive oil and roast at 375 to 400 degrees. If you place the pan in the oven and let it warm up before putting the veggies on it, they won’t stick. Hubby could sit and eat roasted onions all by themselves. And, well, I could too.
5. Just looking to use up the potatoes? Try this recipe. It’ll knock your socks off.