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Hashed Browns

Source of Recipe


From "Barefoot Contessa Family Style" by Ina Garten



List of Ingredients



• 5 tablespoons unsalted butter
  
• 1 ½ pounds boiling potatoes, peeled and ½-inch diced
  
• 1 ½ cups chopped yellow onions (2 onions)
  
• 2 teaspoons kosher salt
  
• 1 teaspoon freshly ground black pepper
  
• 2 tablespoons minced fresh flat-leaf parsley
  
• 2 tablespoons minced scallions, white and green parts
  






Instructions



1. Melt the butter in a large (10- to 12-inch) sauté pan.
   
   
2. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.)
   
   
3. Turn off the heat and add the parsley and scallions. Serve hot.
   
   Serves 4 to 6
   
   






Final Comments


• You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.