Potato salad? Twice-baked potatoes? Cheese & bacon potato skins? Well, today I did none of those, however, that third option would have been over-the-top yummy. Nope, none of those. I made a delicious skillet of hash browns with caramelized onions. This is a new dish for us, as I usually make one the three dishes mentioned above. I made these for the first time last week, can’t remember when, though. What I do remember is that we ate them before I had a chance to snap a picture. So, poor us, I had to make them again. I actually baked these with the purpose of making hash browns. I used a regular white onion, but I think green onions would be really tasty.
Leftover baked potatoes, cut into large dice (I had 3 russets and 3 reds)
2 medium onions, sliced
Canola oil, 4-6 tablespoons
Salt and pepper
Parsley, for garnish
In a large skillet on medium-high, heat 2 -3 tablespoons of oil. Add onions and cook until they are beginning to brown. If the skillet is dry, you’ll need to add more oil – I added another 1-2 tablespoons. Add potatoes, salt and pepper. Lower heat to medium, and cook until potatoes caramelize. Sprinkle with parsley, if desired, and serve.