Hashed Brown Potatoes
- 1 1/2 pounds potatoes, about 4 cups, peeled
- 1/4 cup minced onion
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons bacon drippings, butter, or cooking oil
Using the food processor, grate the potatoes and place in a large bowl. Toss with the onion, salt and pepper. In a large skillet, heat the bacon drippings. Place the potato mixture in the pan, press down, cover, and cook for 10 minutes. As the potatoes cook, give the pan a gentle shake to make sure they do not stick. Using a spatula, turn the cake over. Continue to cook until golden brown.
Recipe adapted from Jean Anderson, "The New Doubleday Cook Book"
Recipe courtesy of Bobby Flay