Hash Brown Potatoes

From: The Joy of Cooking


Combine with a fork:

3 cups finely diced raw potatoes
1 tablespoon grated onion
1 tablespoon chopped parsley
½ teaspoon salt
¼ teaspoon black pepper

Heat in a 9-inch skillet:

3 tablespoons oil

Spread the potato mixture over the fat. Press it with a broad knife into a cake. Saute the potatoes slowly, shaking them from time to time to keep them from sticking. When the bottom is brown, cut the potato layer in quarters and turn each quarter with 2 spatulas. Pour slowly over the potatoes:

¼ cup cream

Brown the second side and serve the potatoes piping hot.