FRIED POTATOES, IRON CITY STYLE
adapted from island picnics on the Georgian Bay, Ontario
serves 3-4 as a side dish
2 Tablespoons butter
1 small onion or shallot (optional), sliced very thin
1 lb potatoes, unpeeled and sliced very thin
1 bottle of your favorite beer (you'll use about 3-4 Tablespoons for the potatoes; the rest is for drinking)
salt and pepper
Heat butter in a cast-iron or other heavy skillet over medium-high heat until foaming subsides. Add onion or shallot, if using, and saute until translucent (about 5 minutes).
|Farm baby helps|
with the digging
Add thinly sliced potatoes and stir to coat with melted butter. Cover pan and cook, stirring every few minutes, until potatoes are well browned. When they start to stick to the pan, pour in a good glug of beer (3-4 Tablespoons). Lower heat and continue to cook, covered, until potatoes are tender. If there is still liquid in the bottom of the skillet, cook uncovered for a few minutes until it evaporates. Serve hot with plenty of salt and pepper.