Hash Brown Potatoes

By zircon50

Ingredients

• 1 lb. russet potatoes, peeled
• 1/2 tsp. garlic salt
• 1/8 tsp. white pepper
• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 3 Tbsp. grated onion

Details

Servings 4
Adapted from busycooks.about.com

Preparation

Step 1

Peel potatoes and grate into a large bowl grating the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel or paper towel to remove excess moisture. Dry potatoes thoroughly by squeezing in a kitchen towel (or use a salad spinner). You should have about 1-1/2 cups grated potatoes, loosely packed into measuring cups. Toss with garlic salt and pepper.

Place half the butter and half the olive oil in a heavy large skillet and heat until sizzling. Add the onion and cook for a few seconds over high heat. When fragrant, add all of the potatoes and pack down with a spatula.

Reduce heat to medium and cook for 7 minutes. Then flip the hash browns onto a plate; add remaining butter and olive oil to pan. Slide the hash brown cake back into the pan, uncooked side down, and cook for about 5-6 minutes longer, until the bottom is crisp and golden brown. Serve immediately.