BRUNCH (continued)

HASHED BROWNS

serves 4 to 6

The first time I made these, I worried that I wouldn't get it right. I was afraid the potatoes would be too wet and I'd wind up with mushy, instead of crisp, potatoes. The secret to browning them is to leave them alone for five minutes or so while they're cooking, before you turn them to the other side. This develops that lovely crust that makes them so good. I double this recipe to serve 12. I wouldn't prepare this recipe the day before because the potatoes are then likely to "wilt" and loose their crust. Leave it until the day of the brunch and cook these as close to serving time as you can manage.

5 T unsalted butter

1 1/2 lb boiling potatoes, peeled and cut in 1/2 inch dice

1 1/2 C chopped yellow onions (about 2 onions)

2 t kosher salt

1 t finely ground black pepper

2 T minced fresh flat-leaf parsley

2 T minced scallions, white and green parts

1. Melt the butter in a large (10-12") skillet. Add the potatoes, onions, salt and pepper and cook over medium heat for 25-30 minutes, turning occasionally with a pancake turner, until the potatoes are evenly browned and cooked through. Turn off the heat and add the parsley and scallions. Serve hot. (Leftovers are great in a frittata.)

Adapted from a recipe by

Ina Garten