Brooklyn Hash Browns

1. 1

   Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a medium saute pan over medium heat.

2. 2

   Add the onions and cook, stirring occasionally, until golden brown and caramelized, about 40 minutes.

3. 3

   Season with salt and pepper.

4. 4

   Meanwhile, put the potatoes in a medium pot of salted cold water.

5. 5

   Bring to a boil and cook until the potatoes are nearly tender and a knife inserted into the centers still meets a little resistance, 10 to 12 minutes.

6. 6

   Drain well.

7. 7

   Combine the onions and potatoes in a bowl, add the paprika, and season with salt and pepper.

8. 8

   Divide the mixture into 8 portions, forming each into a 1/2-inch-thick rectangle.

9. 9

   Heat the remaining 3 tablespoons butter and 1 tablespoon oil on a cast-iron griddle or in a large nonstick saute pan over medium heat.

10. 10

    Add the potato rectangles and cook until the undersides are golden brown, about 10 minutes.

11. 11

    Flip them over with a spatula and cook until the bottoms are pale golden brown and just set, about 2 minutes.

12. 12

    Serve 2 hash browns per person, garnished with the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.