|Potatoes||1 1⁄2 Pound|
|Onion||2 Tablespoon, finely chopped|
|Salad oil/Bacon drippings||2 Tablespoon|
Prepare and cook pared potatoes.
Shred enough potatoes to measure 4 cups.
Toss potatoes with onion, salt and pepper.
Heat butter and oil in 9- or 10-inch skillet.
Pack potato mixture firmly in skillet, leaving a 1/2 inch space around edge.
Cook over low heat 10 to 15 minutes or until bottom crust is brown.
Cut potato mixture into fourths; turn each portion.
Add 1 tablespoon salad oil if necessary.
Cook 12 to 15 minutes longer or until brown.