All-American Hash Browns
|Margarine||1⁄4 Cup (4 tbs) (low calorie)|
The day before: Peel and dice the potatoes.
Place in a heavy saucepan and cover with water.
Heat to the boiling point; reduce heat and simmer until potatoes are barely tender.
Drain and cool to room temperature.
Refrigerate in a covered container.
Dice onions and place in tightly sealed bag and refrigerate in a covered container.
Day of brunch: Melt margarine in a large nonstick skillet and allow margarine to brown slightly.
Add onions and saute until limp.
Add potato cubes and saute, turning occasionally, until browned on all sides.
Sprinkle with salt and pepper.