DINER-STYLE HASH BROWNS

2 1/2 pounds boiling potatoes, unpeeled, quartered
Salt and Freshly-ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 tablespoons finely-chopped fresh chives or parsley

Technically speaking, hash browns are diced. But most restaurants actually make them with shredded potatoes, a technique used here. The hash browns can also be cooked in a nonstick frying pan or formed into patties. If you like, add some grated yellow onion with the salt and pepper. For a glorious side dish, top the finished hash browns with shredded Cheddar cheese, sour cream, and a favorite fresh salsa.

Place the potatoes in a saucepan with lightly salted cold water to cover. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until parboiled, no more than 5 minutes; they should be barely tender when pierced with a fork. Drain well and set aside until cool enough to handle.

Shred the potatoes on the large holes of a box grater/shredder held over a mixing bowl. Toss lightly with a little salt and pepper to taste.

On a nonstick griddle over medium heat, melt the butter with the vegetable oil. When the butter melts and begins to foam, spread it and the oil evenly over the surface of the griddle and place the shredded potatoes on top. With the back of a spatula, gently press down on the potatoes to form a compact, even mass 1 to 1 1/2 inches thick. Do not be concerned if the edges are uneven. Fry until the underside is browned and crusty, about 5 minutes. Using the spatula, turn the cake over; you may turn the cake in sections if necessary. Continue frying until browned and crusty on the second side, 4 to 5 minutes longer.

Transfer the potatoes to a warmed serving platter or individual plates and garnish with chives or parsley. Serve at once.

Servings: 6-8
Source: Breakfasts & Brunches (Williams Sonoma Kitchen Library)