'21' Traditional Hash Brown Potatoes

Yield:
4 servings
Level:
Easy
Ingredients
  • 3 cups peeled, 1/2-inch-dice Idaho potatoes (about 2 pounds)
  • 2 large onions, peeled and cut in 1/2-inch dice
  • 1/4 cup vegetable oil
  • 5 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
Directions
  • Parboil the potatoes approximately 5 to 6 minutes in salted water. Drain and cool to room temperature. Meanwhile, saute the diced onions in the oil plus 1 tablespoon of the butter until richly browned and caramel colored. This step ensures that all of the onion's sweetness is developed. Cool the onions, then mix with the potatoes.

  • Preheat the oven to 350 degrees. Melt half the remaining butter in a 10-inch nonstick saute pan over medium heat, and add half the diced potato/onion mixture. Take care to pack the mixture tightly in one neat layer to saute and brown. Using the back of a spoon, form the potato and onion mixture into a rounded cake. When the potatoes and onions begin to adhere and brown, flip them over using a large spatula or the back of a plate. Brown the second side, then transfer the hash-browned potatoes to a cookie sheet and reserve while you cook the second half of the potato/onion mixture. Add the second batch to the cookie sheet and bake 10 minutes. Remove from the oven, season with the salt and pepper, and serve.


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