Hasbrowns Scattered Smothered and Covered

Serves 2

1 russet potato, scrubbed and grated.
½ cup chopped onion
½ cup shredded cheddar cheese
¼ cup of canola or olive oil

Fill a large bowl with water and liberally add some salt. Soak the potato shreds in the salt water bath for about 10 minutes to draw out all of the starch. Drain, and then squeeze all the moisture out of the potato using a clean dish cloth.

Meanwhile, heat about 2 tablespoons of oil in a large pan and sauté the onion over medium heat for about 5-10 minutes, until the onions begins to brown. Remove from the pan and set aside; wipe the pan clean with a paper towel.

Add another 2 tablespoons of oil to the pan and bring up to medium high heat. Scatter the potatoes onto the pan and fry until they turn golden brown. Using a large spatula, flip the potatoes over, keeping them as together as possible. Scatter the onions over the potatoes and then top with cheese. When the other side begins to turn brown, transfer the hashbrowns to a plate. Dig in immediately!
Comments