Yield: 4 servings
|3 cups||Peeled; 1/2"-diced Idaho|
|; potatoes, - (abt 2|
|2 larges||Onions; peeled, and|
|Cut in 1/2" dice|
|¼ cup||Vegetable oil|
|5 tablespoons||Unsalted butter|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
Parboil the potatoes approximately 5 to 6 minutes in salted water. Drain and cool to room temperature. Meanwhile, saute the diced onions in the oil plus 1 tablespoon of the butter until richly browned and caramel colored.
This step ensures that all of the onion's sweetness is developed. Cool the onions, then mix with the potatoes. Preheat the oven to 350 degrees. Melt half the remaining butter in a 10-inch nonstick saute pan over medium heat, and add half the diced potato/onion mixture. Take care to pack the mixture tightly in one neat layer to saute and brown. Using the back of a spoon, form the potato and onion mixture into a rounded cake. When the potatoes and onions begin to adhere and brown, flip them over using a large spatula or the back of a plate. Brown the second side, then transfer the hash-browned potatoes to a cookie sheet and reserve while you cook the second half of the potato/onion mixture. Add the second batch to the cookie sheet and bake 10 minutes. Remove from the oven, season with the salt and pepper, and serve. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Reprinted by permission from "The '21' Cookbook" by Michael Lomonaco, from Bantam Doubleday Dell copyright 1995 From the TV FOOD NETWORK - (Show # CL-8698) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@...
Per serving: 268 Calories (kcal); 28g Total Fat; (91% calories from fat); 1g Protein; 5g Carbohydrate; 39mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates
Recipe by: Michael Lomonaco
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