When you want something home cooked and a little greasy on a weekend morning, this totally hits the spot. (Unless you are my 5yo daughter. Then you would declare, “These aren’t like the ones at McDonald’s!” and refuse to eat them even though you just spent the last hour talking about how hungry you were–how absolutely starving. !?!?!?!?)
If you wanted to get fancy (or if you had some laying around), you could stir in some scallions, parsley, or basil just before serving. (But that would be even farther from the ones at McDonald’s.)
Saturday morning hashbrowns
1 yellow onion, chopped
2 baking potatoes, peeled and diced*
2 T olive oil
1 T butter
Salt to taste
Melt butter in a saute pan with the olive oil. Add onions and potatoes and stir to coat. Spread them out into an even layer on the bottom of the pan, turn the heat to medium, and let them sizzle without touching them for about 10 minutes. After the first ten minutes, repeat the process of stirring them, spreading them out, then letting them sizzle. These subsequent intervals of sizzling are shorter, about 2 minutes each. Continue in this fashion for 10-15 more minutes, until your potatoes are browned and cooked through. Add salt, and serve hot. Leftovers are good cooked in a frittata.
*Today, I used fingerling potatoes just because that’s what we had in the pantry.