Hash Brown Potatoes

Recipe Ingredients

5		Baking potatoes - (abt 4 lbs) - scrubbed (medium)
		= (such as russets)
1/4 cup	59ml	Vegetable oil
3 tablespoons	45ml	Unsalted butter
1 cup	62g / 2.2oz	Diced yellow onions
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Essence
		= (see Bayou Blast recipe)
1 teaspoon	5ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.

Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E64) - from the TV FOOD NETWORK

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