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4 medium peeled or unpeeled boiling potatoes (1 1/2 pounds)
2 tablespoons finely chopped onions
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
1. Shred enough potatoes to measure 4 cups. Rinse well; drain and pat dry.
2. Mix potatoes, onion, salt and pepper. Heat 1 tablespoon of the oil in 10-inch nonstick skillet over medium heat. Pack potato mixture firmly in skillet, leaving 1/2-inch space around edge.
3. Cook over medium-low heat about 15 minutes or until bottom is brown. Drizzle oil evenly over potatoes. Cut potato mixture into fourths; turn over.* Cook about 12 minutes longer or until bottom is brown.
*Potato mixture can be kept in one piece if desired. Place large plate over skillet; turn skillet upside down to invert potatoes onto plate. Slide potatoes back into skillet.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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