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Prep 15min
Total45min
Servings4
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Ingredients
4
medium peeled or unpeeled Idaho or russet baking potatoes (1 1/2 lb)
2
tablespoons finely chopped onion
1/2
teaspoon salt
1/8
teaspoon pepper
2
tablespoons vegetable oil
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Steps
1
Shred enough potatoes to measure 4 cups. Rinse well; drain and pat dry.
2
In large bowl, mix potatoes, onion, salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Pack potato mixture firmly in skillet, leaving 1/2-inch space around edge.
3
Reduce heat to medium-low. Cook about 15 minutes or until bottom is brown. Drizzle oil evenly over potatoes. Cut potato mixture into fourths; turn over. Cook about 12 minutes longer or until bottom is brown.
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