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1
Preheat the oven to 400 degrees F.
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2
Scrub the potatoes well and dry with paper towels.
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3
Poke several holes in them with a skewer to allow steam to escape.
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4
Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
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5
Allow the potatoes to cool to room temperature.
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6
Refrigerate in a plastic bag with a resealable closure overnight.
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7
Peel the potatoes and cut into 1/3-inch dice.
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8
Melt the butter in a large skillet over medium heat and add the onion.
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9
Cook, stirring often, until softened, about 5 minutes.
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10
Season with salt and pepper.
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11
Use a slotted spoon to transfer the onion to a small bowl.
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12
Add the vegetable oil to the skillet and heat until almost smoking.
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13
Add the potatoes and leave to form a crisp crust.
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14
Do not disturb the potatoes until the crust is formed, about 5 minutes.
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15
Check to see if a crust has formed; if so, give a quick stir.
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16
If not, continue cooking for another 1 to 2 minutes, until the crust has formed.
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17
With a spatula, turn over large chunks of the crusted potatoes.
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18
Season with salt and pepper and continue cooking until golden brown.
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19
Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes.
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20
Serve hot.
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21
**Cook time does not include refrigerating the cooled potatoes overnight.
