A-peeling hash brown potatoes

10 Jan

This recipe comes from Let My People Eat (1976). Subtitled A Jewish Cookbook of Kosher Recipes, it was put together by the Congregation Beth Yeshurun Sisterhood in Houston, Texas. My good friend Linda Brandt gifted me this book – chockful of wonderful recipes by home chefs. This recipe caught my eye because while I love hash browns, my homemade attempts never turn out the way I would like. This version is a great fix ahead and addition to a brunch or really any meal! One caveat: season liberally.

Oven Baked Hash Brown Potatoes

8 large potatoes,

2 large onions, diced fine

¼ lb. butter, melted

Salt and pepper to taste

4 tablespoons fresh parsley

Boil potatoes with skins on until tender. Peel and cut into cubes. Mix with other ingredients and pour into a buttered 2-quart casserole. May be frozen at this point. Bake at 375 degrees until brown on top about 15-20 minutes. Optional: broil a minute or two to brown top.

Yield: 6 – 8 servings depending upon size of potatoes

Unfortunately, this cookbook is long out of print. Check out your local synagogue or church cookbooks for a treasure trove of recipes like this one – from real cooks like you and me!

Note: this was even better the day after. Reheat in a frying pan coated with oil.

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