Diner hashslinger potatoes

Yield: 4 Servings

Measure Ingredient
4 larges Russet potatoes
1 clove Garlic
6 tablespoons Butter
1 tablespoon Onion, finely minced
\N \N Salt and pepper


***A diner standard, with more pizazz than hash browns. These are cottage fried and are great accompanying any meat entree or for breakfast with an omelette. Preheat oven 450. Peel potatoes, slice into ¼" thick disks. Dry between paper towels. Rub large cast-iron (yes indeed, a well used one at that) skillet with cut edge of garlic clove. Melt 3T butter. Add onion, toss in potatoes and saute over high heat, 3 mins, flipping and separating to coat evenly. Arrange disks in an overlapping pattern in pan. Dot with remaining butter, salt, and pepper. Saute over high heat 2 mins. without stirring.

Transfer to oven, bake 30 mins or until rims of disks are golden brown.

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