I'm going to be making these with my meatloaf "hot dogs" and baked beans tonight. I boiled my potatoes yesterday and put them in the fridge, so that they'd be ready for this evening.
HASH BROWN POTATOES
1-1/2 pounds small red potatoes
2 Tbs canola or vegetable oil
2 Tbs butter
1 small onion, chopped
2 garlic cloves, minced
1/4 cup chopped flat-leaf parsley
1-1/2 tsp kosher salt
1/4 tsp pepper
Place potatoes in a Dutch oven with water to cover; bring to a boil. Cook, uncovered, 8 minutes; drain and chill overnight. (Be sure not to overcook potatoes here; they will not be tender at this point.)
Cut potatoes into 3/4-inch cubes; set aside.
Melt oil and butter in a 9- or 10-inch cast-iron skillet over medium-high heat. Add potatoes, and cook 10 minutes, stirring occasionally. Add onion; cook 5 minutes. Reduce heat to medium. Add garlic; cook 15 more mintues or until potatoes are browned on all sides, stirring gently. Stir in parsley, salt and pepper just before serving.
*recipe taken from The All-New Ultimate Southern Living Cookbook