HASH BROWN POTATOES
4 servings
A breakfast classic. For those who desire the texture of shredded potatoes, see Potatoes Rösti.
Combine in a medium bowl:
- 3 cups finely diced all-purpose potatoes
- ½ small onion, grated
- 1 tablespoon chopped parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Heat in a nonstick skillet over medium heat:
- 3 tablespoons bacon drippings, oil, or other fat
Spread the potato mixture in the skillet and press it with a spatula into a cake. Cook the potatoes slowly, shaking them from time to time to keep them from sticking. When the bottom is browned, cut the potato cake in half and turn each half with 2 spatulas. If the potatoes fall apart, simply shape them into a cake again and compress them with a spatula. Drizzle evenly over the potatoes:
- ¼ cup heavy cream
Brown the second side. Serve the potatoes piping hot.