Sunday, November 11, 2012


2 lbs potatoes, peeled
1 large yellow onion, very finely chopped
2 tsp sea salt
1/2 tsp black pepper
4.5 tbsp olive oil
3 tbsp fresh chopped chives
2 tbsp fresh chopped parsley
Bring a saucepan of water to a boil, add the potatoes and parboil for 4 minutes. Immediately remove the potatoes and place in cold water to cool. Once cool enough to handle, roughly shred them into a bowl. Add the onion, salt, pepper, 3 tbsp oil, chives, and parsley.
Heat the remaining oil in a nonstick skillet over a high heat. When very hot, add the potato mixture, pressing down firmly with the palm of your hand. Reduce the heat slightly, then cook until golden brown, about 7 minutes. Flip and cook the second side.
Great with guacamole!

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