Pork Chop Potatoes

Ingredients

• 2 cans of Sliced Potatoes (15 ounces each)
• 3 tablespoons of Butter
• 1 medium sized Yellow Onion
• 2 teaspoons of Salt *or to taste
• 2 teaspoons of Black Pepper *or to taste
• 1 tablespoon of Chives *or to taste

Instructions

1. Drain the canned potatoes really well in a strainer. Pat them dry with paper towels.
2. Peel and slice the onion into strips.
3. Add the butter to a skillet and add the onions, sauté for 10 to 12 minutes or until soft and golden brown.
4. Add the potatoes and toss them in the onions and butter for a minute or two, then spread them evenly across the pan and let them fry. This takes a few minutes, so give them a toss from time to time, but spread them out again after. Keep the heat at medium for this process.
5. Fry them for about 15 minutes at the medium heat. When you see them getting a golden color, heavily salt and pepper them. Potatoes need a lot of seasoning.
6. In the last ten minutes of cooking, turn up the heat to get that char on the potatoes, tossing them with a spatula so they do not burn. Spread them out each time so they are as flat as possible on the cooking surface of the pan.
7. When they are the level of fried that you prefer, add the sliced chives and serve with cracked black pepper on top.