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Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds baking potatoes (about 3)

  2. 1 tablespoon unsalted butter

  3. 1 tablespoon corn oil

  4. 4 scallions, chopped (1/2 cup)

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. When you are ready to cook the potatoes, peel them, and rinse them under cold tap water. Using the side of a cheese grater with the larger holes, shred the potatoes. (You should have about 4 cups.)

  2. Heat the butter and oil in a nonstick skillet until hot. Add the potatoes, scallions, salt, and pepper, and sautÈ, stirring occasionally, for about 2 minutes, until the potatoes are mixed well with the seasonings. Press on the mixture with a spoon to compact it, cover and reduce the heat, and cook gently for about 12 minutes on one side.

  3. Flip the potato mixture over, and cook it for 10 minutes on the other side.

  4. Invert it onto a serving plate, cut into wedges, and serve as soon as possible.

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