Honestly, I don’t feel as though I needed to make a recipe from my faithful Betty Crocker cookbook. I refer to it all the time. (Don’t believe me? See here, here and here.)
But I hadn’t officially made anything for my 101 List goal – so to Betty Crocker I turned to use up several small potatoes we’d received in our last CSA delivery.
Hash Brown Potatoes
- 4 c cooked shredded potatoes
- 1 T grated onion
- 1 T olive oil
- 1 T butter
- Salt and pepper to taste
Heat olive oil and butter in a large skillet. Meanwhile, combine potatoes and onion. Add salt and pepper to taste. Stir thoroughly. Add to skillet, spread and press firmly. Cover and cook over medium-low heat for 15 minutes. Flip and cook for another 15 minutes or until browned.
