russets, 1/4" slices, equal amount of onions also sliced 1/4" thick.
start them out covered in the largest cast iron skillet you have with some bacon grease and butter, once their semi cooked thru- pull off the lid and raise the heat. try to leave them be till they brown on the bottom. Turn them over once and let the top brown, season with salt pepper (we use a cajun seasoning called ragin blaze).
Use the biggest skillet you have.
