These were a big treat for us. Katherine made them on Christmas morning and considering how much butter they used, we probably won’t make them again until next Christmas. We’ll look forward to that all year.
- 1 lb russet potatoes
- 1 small onion (about 1/3 cup)
- 4 tbsp butter
- black pepper to taste
- 1/2 tsp salt
- 1/2 tsp Old Bay seasoning (optional, but highly recommended)
- 1 tbsp flour
Wash and grate potatoes. Grate onion and mix with potatoes in a large bowl. Use a clean dry dish towel (make sure it’s a smooth one) to squeeze out extra water from the vegetables. Place the mix in the dish towel and squeeze over the sink. Return the mix to the bowl and pat down again. Stir in salt, pepper, Old Bay and flour. Melt butter in a large skillet set over medium heat. Lower the heat to medium low and add potato mix. Pat the potatoes into one even layer and let cook until the underside is brown and crispy, about 10 minutes. Once browned on the bottom, you can flip the mix out onto a plate and then return it to the pan uncooked side down. Or you can just cut it and flip it in the pan using a rubber spatula. Cook until golden brown on both sides, about another 10 minutes. We like to stir the potatoes for another minute or so to break the bits apart and brown more of the potatoes, but you can serve them in wedges too. Wedges are prettier.