Hashed Browns

By cacelias

These are delicious served for breakfast with scrambled eggs and bacon or sausage.

Recipe from Ina Garten, "Barefoot Contessa Family Style"

Ingredients

• 5 tablespoons unsalted butter
• 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
• 1 1/2 cups chopped yellow onions (2 onions)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons minced scallions, white and green parts

Preparation

Step 1

Melt the butter in a large (10- 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. Allow the potatoes to cook for 5 minutes before turning. Turn off the heat and add the parsley and scallions. Serve hot.

*You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.

*Use any leftover potatoes in Potato Basil Frittata (pg. 182) for lunch.