Country Hashed Browns

I'm a big fan of home style potatoes. Although the recipe calls these hashed browns, these are much more reminiscent of the home fried potatoes I grew up eating in North Carolina and absolutely loved. This dish doesn't take much work and has so much flavor. This will definitely be appearing on future brunch buffets at our house! I used the recipe from Ina's Family Style cookbook, however, I recently watched an episode where Ina made these and added ham. If you were serving these for brunch and wanted to make it even heartier that would be a great addition.

Country Hashed Browns

Serves: 4 to 6

• 5 tablespoons unsalted butter
• 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
• 1 1/2 cups chopped yellow onions (2 onions)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons minced scallions, white and green parts

Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.

Cook's Note:You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.

Barefoot Contessa Family Style, Clarkson Potter, 2002.