The Third Man: Potato Hash Viennese
Perfect potato hash
Potatoes, onion, and fat become more than the sum of their parts in this delicious hash. The key is getting a crisp bottom layer so that the potatoes have both the inner creaminess and outer "crunch" in each bite.
- 3-4 Waxy Potatoes
- 1 small Onion
- 4 T Olive Oil
- Salt and Pepper
Grate the potatoes.
Heat a frying pan. Add 3-4 T Olive Oil and then, when the oil is very hot, drop in the potatoes. Press them down in the thinnest layer possible. Add salt and pepper.
After the potatoes begin to brown on the bottom, add the sliced onion. Add a bit more oil if needed.The bottom of the pan will begin to crust. Flip the potatoes and cook until it nice and browned
Here are the potatoes. Bring them to the table nice and hot!
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