Hash Browns

Contributed by: Margie House

Ingredients
5 medium russet potatoes
4 small yellow onions
Spice Mix: Salt, Pepper, Garlic Powder, Cayanne Pepper (optional)
Olive Oil or Vegetable Oil
4 tbls butter

Directions

Scrub potatoes clean. Place in large pot and boil until semi-complete.
Potatoes should be soft, yet firm. Remove potatoes from water and set aside until cooled. You may allow them to refrigerate over night or place in freezer for a quick cool down.
Once potatoes have cooled, cut into small cubes.
Place in a large bowl and toss with the spice mix.
Spice mix measuring proportions are 'to taste.' Set seasoned potatoes aside.
Roughly chop onions into bite size pieces.
In a large skillet, heat 1/4 cup oil and 4 tbls of butter.
Add in onions and cook until translucent.
Add potatoes to the skillet. Brown the potatoes turning occasionally.
Let cook for approximately 30 minutes over medium high heat.