As a new bride nearly 23 years ago, I learned very quickly that there were favorite dishes my husband enjoyed that I had either never heard of or that I had just never made. Potatoes and onions cooked together is just one of these dishes. My husband grew up in a pastor’s family of 6 children, 5 of whom were boys born within 6 years! While feeding this crew was a challenge, there was always an abundance of potatoes and onions. Tim grew up with fried potatoes and onions; onions and hash browns; mashed potatoes, and cheesy potato soup. For me, mashed, boiled, or scalloped potatoes were the extent of potato dishes! Here is how I make hash browns to help keep the hubby happy. It is a great way to use any left over baked potatoes from dinner the night before.
3 medium baked potatoes and completely cooled
1/2 medium onion, diced
2-3 tbsp. olive oil
salt; pepper; ground red pepper to taste
Heat the olive oil in a large non-stick skillet. Add diced onions and saute until tender but not brown. Grate the potatoes and add to the onions. Heat through and gently brown the potatoes, stirring occasionally. Add salt and peppers to taste. Serve hot with sunny-side up eggs and toast! Makes about 2 servings.
Variation: use finely chopped hot pepper in place of ground red pepper, cooking the hot pepper with the onion.
The Cookbook Experiment 