I wanted to call them hash browns, but someone said they are usually
shredded.

Mine were russets cut in smallish cubes. Last time I made these, I put the
onions in at the same time and they never got crispy. This time I sauteed
the onions separated and added them at the last minute.

The end result was nice--velvety insides with lightly crispy bits, just as I
wanted.

What I did:

Heated a Calphalon skillet dry on "high" on my glasstop range until it was
pretty hot.

Put in 1/4 cup light olive oil, enough to cover the bottom and rise a bit on
the sides, put the heat on high and got it hot. (A drop of water jumped
around a lot when I added it to the pan.)

Plunked the potatoes in and tossed them to coat with the olive oil. Left the
heat on high.

Resisted the urge to turn them.

Resisted the urge to turn them.

Turned them. Brown, but not quite crispy on that side.

Waited twice as long to turn the next time and ahhhh! Very nice crusty
crispy results.

Repeated until they were crispy enough and tossed in the sauteed onions.

The key is, get the pan hot, get the oil hot, and be patient. Don't turn too
soon.

Served them with diced ham and scrambled eggs, and toast with blackberry
jam.



--
Posted via a free Usenet account from http://www.teranews.com