Country hashed browns

  • 75g unsalted butter
  • 750g boiling potatoes, peeled, 1cm diced
  • 2 yellow onions, chopped
  • 2 tsp rock salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp minced fresh flat-leaf parsley
  • 2 tbsp minced spring onions, white and green parts
  • 250g smoked ham slices, 1cm diced
1) Melt the butter in a large (25 to 30cm) saute pan. Add the potatoes, onions, salt and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. Allow the potatoes to cook for 5 minutes before turning.

2) Turn off the heat and add the parsley, spring onions and ham. Reheat on top of the stove or over a hot charcoal griddle and serve.

Cook's Note: Use any leftover potatoes in Potato basil frittata (see recipe) for lunch.
You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.

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