1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
1 large sweet onion
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Heat a 10-inch heavy skillet over medium high
Slice potatoes and onions very thin. Salt
potatoes and onions. Add oil and butter to the pan. When the butter foams, add
potatoes and onions to the skillet.
Place a dinner plate on top of potatoes and
weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let
the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and
let them crust again. Keep turning the potatoes and onions over for about 20
minutes, until they are evenly golden and crusted.