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  Recipe Home » Breakfast » Hashed Brown Potatoes
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  Hashed Brown Potatoes
   Breakfast
   Kate/CCA Breakfasts & Brunches
   4/29/2008
Ingredients:
5 medium potatoes (about 2 pounds)
1/4 up finely chopped onion
1/2 tsp salt
pinch white pepper
2 T butter & salad oil
Instructions:
1. Cook potatoes, in their jackets, in boiling salted water until about half cooked (15 to 20 min). When cool enough to handle, slip off skins. Shred potatoes coarsely into a bowl. Mix lightly with onion, salt & white pepper.

2. In a heavy, well-seasoned or non-stick 9 to 12 inch frying pan over medium heat, melt butter with 1 T of the oil. Add potatoes, pressing down with a spatual. Cook over low heat (without stirring) until potatoes are crustly & brown on the bottom (12 to 15 min).

3. Loosen edges with a spatula. Cover pan with a plate, invert potatoes onto it, & add remaining T of oil to pan. Swirl to coat pan well. Slide potatoes back into pan & cook until bottom is well browned & crusty (12 to 15 min).

4. Serve from pan or invert onto a warm serving plate.

Serves 6.
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