Hash Brown Potatoes
Ingredients:
- baking potatoes, peeled - 4
- butter - 1/4 cup
- onion, thinly sliced - 1
- salt - 1/2 tsp
- pepper - 1/4 tsp
- whipping cream - 1/4 cup
Instructions:
In a pan, boil potatoes until slightly softened, about 10 minutes. Drain, place in refrigerator until cold, 2 - 24 hours. Coarsely shred; set aside.
In large nonstick skillet, over medium heat, melt butter, add onion, fry until softened. Stir in potatoes, salt and pepper; stir and fry until crisp and golden. Drizzle in cream; cook until absorbed, about 2 minutes. Remove from heat; let stand for at least 1 hour or up to 3 hours.
In a skillet, over medium heat, refry potatoes, turning a few times, until crispy and browned, about 2 minutes.
