|You cannot go wrong with this side or main dish...|
Prep: 5 mins. |
Cook: About 20 mins.
Posted by Sandra
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 large russet potatoes, peeled, and grated
½ onion, finely julienned
1 clove of garlic, minced
Pinch of red pepper flakes
Fine grain kosher salt and freshly ground pepper, to taste
2 tablespoons freshly chopped parsley leaves
In a nonstick 10” saute pan, heat the vegetable oil and butter over medium-high heat. Add the onions and saute until translucent, and add garlic and red pepper flakes and saute for 30 seconds.
Meanwhile, grate the potatoes, squeeze excess moisture and add them to a medium bowl, and pour the skillet mixture over the potatoes, then gently toss to combine. Season with kosher salt and ground pepper, to taste, and add the chopped parsley and fold to combine.
Press grated potato mixture into heated nonstick skillet with back of spatula. Let cook undisturbed over medium heat, until crisp on bottom for about 8 to 10 minutes. Gently flip onto a plate, and then slide other side into nonstick skillet to finish cooking undisturbed for another 8 to 10 minutes.
To serve, slide onto a cutting board, and slice into four wedges. – Enjoy!
|With sunny-side up eggs...|
Tip: This is excellent with eggs for breakfast, or a nice accompaniment with any meat, poultry, etc.
Note: During the last 5 minutes, I like to make four indentations, and add one egg into each, then loosely tent skillet with foil -- This way your potatoes and eggs are perfectly cooked all in one skillet (See photo to the right).
This was fabulous with two poached eggs for breakfast this morning, of course with a latte taboot!
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