Recipe: Hash Browns for 2

Hash Browns for 2
rec.food.cooking/Doug Deprenger/1994

3 Idaho poatoes
1/2 cup chopped red onion (white will do)
1 garlic clove, minced.
2 Tbsp. olive oil
Dash black pepper.

Microwave (or cook) 3 Idaho potatoes the night before. Put them in the refrigerator overnight.

The next morning, shred the potatoes using a grater. Mix the chopped onions with potatoes.

In a large shallow pan, heat up pan on medium-low. Add oil and garlic. Let garlic cook for 30 seconds, then remove. Turn up heat to medium-high. Swirl oil around pan.

Add potato mixture and flatten with spatula. Let cook until underside is medium brown (about 15 minutes).

Turn potatoes over and cook until underside is brown (10 minutes or so). (When I flip hash browns, I slide the hash browns on a big plate then slide the flipped hash browns back into the pan.) Sprinkle pepper on top of potatoes. Serve hot.