Hashed Browns

6 medium baked potatoes (bake at least the day before and refrigerate)
1/3 cup butter, margarine, bacon fat or vegetable shortening
1 medium onion, thinly sliced
1 tablespoon parsley flakes
1 teaspoon salt
1/4 teaspoon pepper

Peel potatoes; grate coarsely, shred or dice (4 cups).
Melt butter in heavy 10-inch skillet.
Sauté onion until transparent.
Add potatoes, parsley, salt and pepper.
Do not pack potatoes down.
Cook on moderate heat until golden brown and loosened from pan.
Turn and brown other side.
Serve hot.

Servings: 6

The All-American Potato Cookbook