HASHBROWNS

First cousin to home fries, this time the potatoes are grated. Nothing fancy, just diner-style satisfaction. Best if you precook the potatoes the night before, to give yourself a headstart on a great breakfast.

SERVES 4

3 large potatoes, scrubbed

Several hours (or the night before) put whole potatoes in a pot. Cover with water; bring to the boil. Remove from heat, and let stand for several hours. Precooking assures a good texture for the potatoes and makes them easier to fry.

1 medium onion, minced

salt, pepper to taste

4 T. oil

Grate the potatoes by hand or in a food processor. Heat oil in a cast-iron skillet. Add grated potatoes and onions, and spread out evenly over the pan. Season to taste. Brown on one side; reduce heat as needed to avoid burning. Flip with a metal spatula and brown on the second side. Eat immediately.