I’m headed East over the mountains on an overnight with this cute guy. Don’t tell my husband! Oh wait…that is my husband.

I had some extra potatoes and sweet onions that needed to be used so here’s an off the cuff recipe I came up with that ended up being very tasty and good for a side dish at lunch or dinner or good to serve up with eggs at breakfast.
Ingredients:

• 3 russet potatoes sliced thin
• 2 sweet onions sliced thin
• 2 tablespoons Olive Oil
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon herbs de Provence or thyme
• 1 teaspoon sugar

Method:

1. Heat olive oil in large skillet.
2. Add onions, potatoes, salt and pepper.
3. When the onions and potatoes soften add the herbs and sugar and butter.
4. Cook until potatoes are cooked through and start browning nicely.

We served these along side lamb sandwiches and some green salad. Add more seasoning to your taste.