Hash Brown Potatoes
3 Tbs (45 ml) butter, bacon grease, or vegetable oil
3 cups (750 ml) finely diced peeled potatoes
1/2 onion, finely chopped
Salt and freshly ground pepper to taste
Heat the butter in a heavy non-stick skillet over moderate heat and add the remaining ingredients. Press into a cake with a spatula and cook until browned on the bottom, shaking the pan occasionally to prevent sticking. Flip by placing a large platter over the skillet, inverting the skillet and platter together, and then sliding the potatoes back into the skillet. Continue cooking until the second side is browned. Serves 4 to 6.