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Title: New Potato Hash Browns with Caramelized Onions
Categories: Vegetable
Yield: 4 Servings
16 | New potatoes (bit larger | |
Than golf balls) | ||
2 | tb | Olive oil |
1 | lg | Onion -- thinly sliced |
6 | tb | Peanut oil |
Salt and pepper | ||
1/4 | c | Parsley -- chopped |
Bring a small stockpot of water to a rolling boil. Add the new potatoes and cook until they are easily pierced by a fork but still offer some resistance, 14 to 25 minutes. Drain, cut into quarters and reserve. In a large saute pan, heat the olive oil until hot but not smoking. Add the onions and cook over medium heat, stirring constantly, for 6 to 10 minutes, until well browned. Remove from the heat and set aside. In a large saute pan, heat the peanut oil until hot but not smoking. Add the potatoes and cook, stirring occasionally, until they are well browned, 5 to 8 minutes. Remove from the heat, add the onions, and mix well. Season with salt and pepper, sprinkle with parsley and serve.
Recipe By : Big Flavors of the Hot Sun
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