These are so simple to make. The (good) conundrum is that they vanish quickly. Shred the potatoes with the peels for flavor and nutrition.
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 6+ as a side dish
1 onion, chopped into pieces small enough to fit through the food processor feeder tube.
2 pounds potatoes, scrubbed and chopped into pieces small enough to fit through the food processor feeder tube.
2 tablespoons minced fresh sage (optional)
2 teaspoons freshly ground black pepper
Salt to taste
3-4 tablespoons canola oil
Using a food processor with the coarse shredding wheel, shred the potatoes, and scrape them into a colander in the sink. Shred the onion and scrape into a mixing bowl. Turn your attention back to the potatoes, and press them with the heel of your hand in the colander to remove some liquid.
Add the potatoes, sage, pepper, and salt to the onion in the mixing bowl and stir to mix.
Heat the oil in a large skillet over medium heat, and add half of the potato mixture, spreading the potatoes with your spatula to maximize contact with the skillet. Cook 5 minutes or until browned on one side, then turn the potatoes over (they will cling in chunks). Cook for another 5 or until evenly browned and crisp on the outside, tender on the inside.
Serve hot, as is, or with ketchup or sour cream. Or ramp it up with a fried egg on top.
Photos and recipe by Tod Dimmick