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1
For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth.
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2
With the motor running, slowly add the olive oil and continue to blend until emulsified.
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3
Add the honey and some salt and pepper and pulse a few more times to combine.
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4
For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat.
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5
Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes.
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6
Add the thyme and season with salt and pepper.
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7
While the onions are caramelizing, put potatoes in a medium pot of cold, salted water.
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8
Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes.
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9
Drain through a colander and then drain on paper towels.
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10
Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat.
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11
Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes.
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12
Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat.
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13
Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette.
