It's no secret around my house that papas are my favorite breakfast food. In fact, they are a family favorite. We all love 'em. My kids literally pop out of bed when they smell papas cookin' in the kitchen. Papas, or hashed browns as you probably call them, a fried egg over easy, and bacon or sausage with a warmed tortilla, oh man, now that's how you start your morning right. Oh, and a little Slap Ya' Mama. Now that's perfection.
I never used a recipe before this one. But to be honest, mine never come out as good as my husband's. Not sure why. Trust me, I've watched him make papas time and time again and try to figure out his secret but I never notice anything different. He says I turn mine over too many times. Could it really be that important? Maybe. What's the perfect number of turns? Two? Three? Anyways, I noticed this Hashed Browns recipe in my Barefoot Contessa Family Style cookbook and thought I'd give it a try. They came out fantastic. Really tasty. When I make my own, I like to add diced red or green bell pepper with the onions and it adds wonderful flavor. I think it would work well with this recipe too. But as always, easy on the salt. You know Ina and her love affair with salt....
Barefoot Contessa Family Style
5 tablespoons unsalted butter
1 ½ pounds boiling potatoes, peeled and ½ -inch diced
1 ½ cups chopped yellow onions (2 onions)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced scallions (white and green parts)
Melt the butter in a large (10 to 12-inch) sauté 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.) Turn off the heat and add the parsley and scallions. Serve hot.
bonus for my compost!