In full jammie apparel, woken up far too early as usual, my husband and I made a plan. Him: scrambled eggs and ham (referred to as green eggs and ham by our 5-year-old even though there is nothing green about them). Me: Hashbrowned potatoes. I spun the ipod to The Decemberists and began...
5 Tbilisi-sized potatoes (not too big, not too small), washed and diced
1 large yellow onion, finely diced
1/8 cup vegetable or sunflower oil*
salt and pepper, to taste
optional: Dijon mustard for serving
Method: In a bowl, mix all ingredients and add to a heavy bottomed saute pan. Turn on flame to medium and allow to cook. As potatoes begin to brown toss gently every five minutes or so. Continue to cook, not stirring or flipping much, until they are well caramelized and crispy.* They will take about 30 minutes to cook completely. Serve hot with Dijon mustard on the side.
* If potatoes begin to stick, add a bit more oil.