Using  high-quality frozen shredded potatoes makes for fast potato dishes
like this one. Serve the hash browns with eggs, grilled meats, or fi sh. Kids
love the addition of a layer of cheese (see variations). Look for organic frozen
potatoes, such as Cascadian Farm brand.

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, fi nely chopped
One 1-pound bag frozen shredded potatoes, thawed
1 teaspoon kosher salt
1/4  teaspoon freshly ground black pepper

Directions


1. Place the oven rack in the upper third of the oven and preheat the oven
to  500°F.  Heat  2  tablespoons  of  the  oil  in  a  9-inch  ovenproof  skillet  over
 medium- low heat.
2. Add the onion and cook, stirring occasionally, until softened, about 5 min-
utes. Add the remaining tablespoon of oil and add the potatoes, salt, and pep-
per, stirring to mix. Increase the heat to medium-high, spread the potatoes
out in the skillet, and let cook for 5 minutes undisturbed.
3. Turn the potato mixture with a spatula, roughly smooth the top, and transfer
to the oven. Bake for 10 minutes, turn the potatoes again, and bake 5 to 10 min-
utes more, until golden brown on the top and bottom. Serve hot.
Cheddar-Potato Cake: Sprinkle  3 ⁄ 4  cup (3 ounces) shredded sharp Cheddar
on one-half of the hash browns, and then, with a spatula, turn the other half
on top. Let stand for a few minutes to melt the cheese.
Swiss Cheese Potato Cake or Goat Cheese Potato Cake: Use  3 ⁄ 4  cup shred-
ded Swiss cheese or crumbled fresh goat cheese instead of the Cheddar.