#3080 - Hash Browns and Onions

(by Shirley McNevich)

2-4 red potatoes (washed, peeled and shredded)
1/2 cup chopped onions
olive oil
salt and pepper to taste
shredded cheese (optional--your choice of type)

Shred the potatoes into a bowl. Take a paper towel and place a handful of the shredded potatoes into the paper towel. Close the paper towel and squeeze to get as much moisture out of the potatoes as possible (you may want to do this again with another paper towel). Dump the dry shredded potatoes into a separate bowl. Repeat with all of the shredded potatoes--get them as dry as you can. In a skillet at some olive oil and the chopped onions over medium heat--cook/stir until onions are tender. Dump the onions into the dry shredded potatoes--use your hands to mix them together. Place some olive oil into a skillet and turn heat to medium--when pan is hot, sprinkle a handful of the potato/onion mixture into the pan and press it flat using a spatula (to about the size of a small plate) . When bottom side is well browned, use a spatula to flip it and brown the other side. Remove it from the pan and repeat with remaining potatoes/onions. Sprinkle them with salt and pepper (and also shredded cheese if you wish).