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Hashed Browns
4 medium potatoes
2 tbsp. finely chopped onion
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter or margarine
2 tbsp. salad oil
4 to 6 servings
Pare potatoes.
In saucepan, heat 1" salted water (1/2 tsp. salt to 1 cup water) to boiling.
Add potatoes.
Cover; cook 30 to 35 minutes or until tender.
Drain; cool slightly.
Shred potatoes to measure about 4 cups.
Toss potatoes with onion, salt and pepper.
Heat butter and oil in 9 or 10" skillet.
Pack potato mixture firmly in skillet, leaving a 1/2" space areound edge.
Cook over low heat 10 to 15 minutes or until bottom crust is brown.
Cut potato mixture into fourths; turn each portion.
Add 1 tbsp. salad oil if necessary.
Cook 12 to 15 minutes longer or until brown.
4 medium potatoes
2 tbsp. finely chopped onion
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter or margarine
2 tbsp. salad oil
4 to 6 servings
Pare potatoes.
In saucepan, heat 1" salted water (1/2 tsp. salt to 1 cup water) to boiling.
Add potatoes.
Cover; cook 30 to 35 minutes or until tender.
Drain; cool slightly.
Shred potatoes to measure about 4 cups.
Toss potatoes with onion, salt and pepper.
Heat butter and oil in 9 or 10" skillet.
Pack potato mixture firmly in skillet, leaving a 1/2" space areound edge.
Cook over low heat 10 to 15 minutes or until bottom crust is brown.
Cut potato mixture into fourths; turn each portion.
Add 1 tbsp. salad oil if necessary.
Cook 12 to 15 minutes longer or until brown.