CookEat Recipe
Hashed Brown Lyonnaise Potatoes
Six cold boiled potatoes hashed with onion, browned and formed into one omelette-shaped cake.
Method
Steps
Step 1
Use SIX identified cold boiled potatoes; if making them for this adaptation, boil until cooked, cool promptly and chill before hashing. Source begins with COLD BOILED potatoes.
Step 2
Finely hash. Brown chopped onion in ONE TBSP butter for THREE MINUTES, add potatoes, half teaspoon salt and two saltspoons white pepper; toss occasionally and brown TEN MINUTES.
Step 3
Shape mixture like an omelette in the pan and brown EIGHT MINUTES more; verify leftover-potato mixture reaches at least 74°C. Turn onto hot dish, scatter unquantified parsley and serve.
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