Best Recipes Ever - Shredded Hash Browns

Ingredients:

4 baking potatoes, (about 2 lb/1 kg total), peeled
1/4 cup (50 mL) butter
1 large onion, thinly sliced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) whipping cream

Preparation:

In saucepan of boiling salted water, cook potatoes until slightly softened, about 10 minutes. Drain and refrigerate until cold, about 2 hours, or for up to 24 hours. Coarsely shred. Set aside.

In extra-large nonstick skillet, melt butter over medium heat; fry onion until softened, about 5 minutes.

Stir in potatoes, salt and pepper; cook, stirring a few times, until crisp and golden, about 12 minutes.

Drizzle in cream; cook until absorbed, about 2 minutes. Remove from heat; let stand for at least 1 hour or for up to 3 hours.

Fry over medium heat, turning a few times, until crispy and browned, about 2 minutes.

Servings: 4

Tags: butter, onion, pepper, potatoes, salt, whipping cream