I have enjoyed some tasty hash at Charlie’s Sandwich Shoppe and Mike’s City Diner, as well attempted corn beef hash at home. This version had little oil and the finely diced potatoes with bits of onion and rosemary, were nice and tender.
- 2 pounds russet potatoes, peeled and cubed
- 1 medium onion
- 3 tablespoons finely chopped rosemary
- Salt and freshly ground black pepper
- vegetable spray
Grate the potatoes in a food processor or blender. Transfer to a kitchen towel over a bowl and squeeze out as much moisture as possible. Finely dice onion.
In a medium bowl, add the potato mixture, onion, rosemary. Season with salt and pepper, to taste, and mix thoroughly together.
Spray with olive oil or vegetable spray the nonstick skillet over medium heat. Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan. Reduce heat to low and let the potatoes brown and crisp for 10 to 15 minutes.
Once brown and crisp, carefully invert the hash browns onto a rimless large plate.