Ingredients:
2 Medium Baking or Russet potatoes
1 Large Red or Yellow onion
4 slices of Taylor pork roll (thin slice)
7oz (1 pkg) KerryGold Reserve Irish Cheddar Cheese (shredded)
Olive Oil*
Kosher Salt*
Cracked Pepper*
Italian Seasoning*
Preparation:
Preheat oven to 425 degrees.
Peel and slice onion into 1/8" strips then cut radially into 4 segments to produce pieces of onion that are between 1/2 and 3/4 of an inch in length. Peel potatoes and slice width-wise into 1/8 - 1/4" slices, after sliced, turn 90 degrees and cut strips (think thick julienne) and soak in some cold salty water. Cut pork roll slices in half and then in thin strips 1/8" thick.
Cooking:
In a nonstick skillet (recommended vs stainless) place a generous amount of olive oil and heat over medium/high heat. When the pan is hot, add onions generously salting and peppering. Saute onions until they begin to get translucent but do not brown, strain potatoes, add to the pan with more salt, pepper and olive oil. Lightly brown the potatoes keeping them moving every few minutes so they do not stick. (Even though it is a non-stick pan, the starch can act like glue). This will need to cook stove-top for about 7 - 9 minutes.
In another pan, heat up a small amount of olive oil over medium high/high heat and add pork roll strips. Fry pork roll until crispy and add to the potato/onion pan.
Add 1 - 2 Tbsp of olive oil to an oven safe / broiler safe baking dish and coat the bottom and sides. Add contents of the pan to this dish and top with shredded cheddar cheese (mix together) and add a light sprinkling of Italian seasoning.
After 20 - 25 minutes, place under the broiler for 1 - 2 minutes to crisp the top.
Serving:
This dish can be served as a side to any protein. I recommend roast beef or ham.
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