Fried baloney and onions on mashed potatoes

 

I can't believe I have never publicly discussed this retro dish. My mother made it. Often? I don't know. I do know we liked it. It is so unbelievably easy to make that it's almost embarrassing to publish it here. But you know me, that never stopped me before.


Get your potatoes going. One nice Idaho will make plenty for two people. When cooked, add milk and plenty of butter, salt and pepper and mash. Keep warm.

Slice a medium onion from pole to pole, trim it, peel it, and cut it into half moons. Saute in some olive oil and butter over medium heat (don't let it color) until limp and tender, 12-15 minutes. Toss in the “meat” and flip it around until it is heated through. Put some potatoes onto a hot plate and top them with the baloney and onion mixture. Send me a dollar to thank me for this spectacular idea!

We didn't do hot sauce when I was a kid. I probably would now however.