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Sunday, April 25, 2010

Authentic Diner Style
Hash Browned Potatoes

Authentic hash browns are really diced,
but most diners make them with shredded potatoes.
The hash browns can also be cooked
in a nonstick frying pan or formed into patties.
Add some grated yellow onion with the salt and pepper.

2-1/2 lbs. boiled potatoes, unpeeled and quartered
Salt and Freshly-ground black pepper, to taste
2 Tablespoons unsalted butter
2 Tablespoons vegetable oil
2 Tablespoons finely-chopped fresh chives or parsley

Place the potatoes in a saucepan with
lightly salted cold water to cover.
Bring to a boil over high heat.
Reduce the heat to medium and simmer,
uncovered, until parboiled, no more than 5 minutes;
they should be barely tender when pierced with a fork.
Drain well and set aside until cool enough to handle.
Shred the potatoes on the large holes
of a box grater/shredder held over a mixing bowl.
Toss lightly with a little salt and pepper to taste.
On a nonstick griddle over medium heat,
melt the butter with the vegetable oil.
When the butter melts and begins to foam,
spread it and the oil evenly over the surface
of the griddle and place the shredded potatoes on top.
With the back of a spatula, gently press down on the potatoes
to form a compact, even mass 1 to 1-1/2 inches thick.
Fry until the underside is browned and crusty, about 5 minutes.
Using the spatula, turn the cake over; continue frying
until browned and crusty on the second side, 4 to 5 minutes longer.
Transfer the potatoes to a warmed serving platter
or individual plates and garnish with chives or parsley. Serve at once.

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