Cheesy Hash Browns
3 cups raw shredded russet potatoes (2 large potatoes)
1 cup medium cheddar cheese, grated
2 tablespoons sweet onions, grated
2 teaspoons butter
Salt and pepper to taste
- Peel potatoes and coarsely grate them. Rinse them in a strainer with cold water, then using a potato ricer compress the water from the potatoes. You may also wring the potatoes in a cloth towel and then pat them dry.
- In a two-quart bowl, combine the potatoes, cheese, onions, and salt and pepper. Toss the potatoes to evenly distribute the ingredients.
- In a ten-inch frying pan (nonstick works best), melt the butter over medium-high heat. When it is bubbly, add the potatoes and reduce the heat to medium low. Press the potatoes evenly with a large spatula. They should be no more than a half-inch thick. Cook them for ten minutes; then with a spatula divide the hash browns evenly in to four wedges, for easy turning. Turn them over and cook the other side for another seven or eight minutes, until the potatoes are tender. Serve hot.