'21' Traditional Hash Brown Potatoes

1. 1

   Parboil the potatoes approximately 5 to 6 minutes in salted water.

2. 2

   Drain and cool to room temperature.

3. 3

   Meanwhile, saute the diced onions in the oil plus 1 tablespoon of the butter until richly browned and caramel colored.

4. 4

   This step ensures that all of the onion's sweetness is developed.

5. 5

   Cool the onions, then mix with the potatoes.

6. 6

   Preheat the oven to 350 degrees.

7. 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. 8

   Take care to pack the mixture tightly in one neat layer to saute and brown.

9. 9

   Using the back of a spoon, form the potato and onion mixture into a rounded cake.

10. 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. 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. 12

    Add the second batch to the cookie sheet and bake 10 minutes.

13. 13

    Remove from the oven, season with the salt and pepper, and serve.

* Per serving · 4 servings · Values may vary.

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