There are many versions of hash browns, the simplest being grated or diced raw or cooked potatoes that are sautéed in a frying pan, often with other ingredients. This recipe produces a solid hash, similar to those in fast food places (I can’t call them restaurants.). You can cut them into squares or wedges, or spoon them out in clumps. I like to cut them up in the baking pan, chopping or hashing them up before serving. These are good accompaniments for any meal, at any time of day.

3 T butter, fat, or vegetable oil
1 medium yellow onion, grated
1 lb or potatoes, grated
1/3 c dry bread crumbs
1 egg, beaten
salt and pepper, to taste

1. Preheat oven to 375°F. Grease a baking vessel–a cast iron skillet, a deep dish pie plate, a square baking pan.

2. Grate onion first, either with a box grater or in a food processor. There will be eye-irritating fumes, deal with them as you see fit. Transfer to a bowl. Grate potatoes next, adding to and stirring in with the potatoes. (The acid in the onion will keep the potatoes from discoloring.) Add remaining ingredients and stir to combine.

3. Transfer to prepared baking vessel. Bake, uncovered, for about 40 – 45 minutes, until potatoes are done to your liking–you may have to scoop a bit out and try it. Let stand for a few minutes before serving, with ketchup, tomato sauce, mustard, mayo, sour cream, gravy…