CASPER
New member
HASHED BROWNS (POTATOES)
2 1/2 cups cold, boiled potatoes
1/4 cup butter
2 tbsp. grated onion
salt and pepper, to taste
Coarsely shred or grate cold, cooked potatoes.
Melt 1/4 butter in a skillet; add 2 tablespoons of grated onion and sauté for 2 minutes. Add the potatoes and mix well. Press the potatoes over half the bottom of the skillet. Cook until the bottom is well browned.
Grease the other half of the skillet and invert the potatoes over it. Cook until well browned, remove carefully to a serving dish and garnish with minced parsley.
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2 1/2 cups cold, boiled potatoes
1/4 cup butter
2 tbsp. grated onion
salt and pepper, to taste
Coarsely shred or grate cold, cooked potatoes.
Melt 1/4 butter in a skillet; add 2 tablespoons of grated onion and sauté for 2 minutes. Add the potatoes and mix well. Press the potatoes over half the bottom of the skillet. Cook until the bottom is well browned.
Grease the other half of the skillet and invert the potatoes over it. Cook until well browned, remove carefully to a serving dish and garnish with minced parsley.
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