'21' Traditional Hash Brown Potatoes
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
46
Spice
38
Sweetness
51
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Parboil the potatoes approximately 5 to 6 minutes in salted water
2
Drain and cool to room temperature
3
Meanwhile, saute the diced onions in the oil plus 1 tablespoon of the butter until richly browned and caramel colored
4
This step ensures that all of the onion's sweetness is developed
5
Cool the onions, then mix with the potatoes
6
Preheat the oven to 350 degrees
7
Melt half the remaining butter in a 10-inch nonstick saute pan over medium heat, and add half the diced potato/onion mixture
8
Take care to pack the mixture tightly in one neat layer to saute and brown
9
Using the back of a spoon, form the potato and onion mixture into a rounded cake
10
When the potatoes and onions begin to adhere and brown, flip them over using a large spatula or the back of a plate
11
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
12
Add the second batch to the cookie sheet and bake 10 minutes
13
Remove from the oven, season with the salt and pepper, and serve