- 1 12 pounds baking potatoes
- 1/4 cup vegetable oil
- 3 tablespoons unsalted butter
- 2 large onions, cut into 12-inch diced pieces
- freshly ground black pepper
Peel potatoes and cut into 1/2 inch cubes. There should be about three cups. In a large saucepan of boiling salted water, parboil potatoes 5 minutes. Drain potatoes and cool. In a skillet, heat oil and one tablespoon butter over moderately high heat until hot but not smoking, and sauté onions, stirring occasionally, until soft and caramelized. Cool onions and in a bowl combine with potatoes, stirring vigorously to partially break up potatoes. Hash browns may be prepared up to this point one day ahead and chilled, covered.
Preheat ov to 350.
In a 10-inch skillet, heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook potato mixture, packing it evenly in skillet with back of spatula to form a cake, until underside is golden, about 10 minutes. Invert a plate or baking sheet with sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and brown other side. Place back on baking sheet and bake for another ten minutes.
Sprinkle with pepper and salt to taste and cut into wedges.