Cheesy Hash Browns

1. 1

   Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle.

2. 2

   Add the onion and cook until soft and slightly caramelized.

3. 3

   While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through.

4. 4

   Drain well and smash with the back of a wooden spoon.

5. 5

   Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake.

6. 6

   Season with the paprika, salt and pepper and cook until the underside is golden brown, about 10 minutes.

7. 7

   Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it.

8. 8

   Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes.

9. 9

   Spread the cheese on top, cover the pan with a lid and let melt.

10. 10

    Transfer the potato cake to a cutting board cheese-side up and cut into wedges.

11. 11

    Garnish with chopped fresh chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.