Open-faced Sandwich With Potato

Name: Open-faced Sandwich With Potato
Yield: 4 servings
Ingredients: 500g New Potatoes; 4 slices Bacon; 4 tablespoons Mayonnaise; Handful Chives; 8 slices Rye Bread; 2 Red Onions; 1/2 cup All purpose flour; 1 1/4 cup Vegetable Oil; Pinch Sea Salt

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

New Potatoes500 g
Bacon4 slice
Mayonnaise4 tbsp
Chives
Rye Bread8 slice
Red Onions2
All purpose flour½ cup
Vegetable Oil1.3 cups
Sea Salt

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 0 min

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. Turn off the heat and let the potatoes stand in the water for 5 minutes. Drain the potatoes and allow to cool slightly. 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.
2
Fry bacon slices and transfer to a dish lined with paper towels.
3
Peel the red onion and slice in thin rings.

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