Diner Style Hash Browns
1.5 lbs potatoes, peeled and diced
4 tbs butter
1 medium white onion
sea salt and fresh ground pepper to taste
Cook the potatoes in a pot of lightly salted boiling water for 15minutes. While they’re boiling, finely chop the onion. When you can easily stab a potato with a fork, drain the taters and set aside for a minute. In a skillet, brown the butter and onions until golden. Then add the potatoes and use your spatula to mash them in the skillet. Move them around every so often, so they don’t burn, but allow them to sit long enough to get a brown crust. That’s it! (I’ll get a picture next time I make ‘em, sorry there’s no visual aid).
I discovered why the salt is so important! It helps the water penetrate the potato better, and helps it hold in its moisture, so you can get the crispy outside, without drying out the browns completely!
Yummy!