quote:

Originally posted by FLKev:

quote:

Originally posted by pbslinger:
No mention of onion in this entire thread threatens not only the legitimacy of this thread, but the entire forum.

I AGREE! I will also throw a curve ball in here for those that may have never done this....sprinkle some white vinegar in the pan towards the end of them cooking. It REALLY wakes them up and adds alot of flavor.

+2?

add the onions, (chopped, diced, sliced, whatever) to the pan and put the taters on top,

quote:

Originally posted by Skins2881:

quote:

Originally posted by tatortodd:

quote:

goodly amount of olive oil and butter

I'm curious as to why you're using both?

Butter tastes good, but has a low smoke point would be my guess. I am actually questioning the use of olive oil vs a more flavorless oil.

butter helps by adding flavor and helps the taters and onions brown,

I usually add a pat ( as truly scientific measurement) or 3 about 1/2 way thru cooking them

Calling Waffle House right now!

quote:

Originally posted by Skins2881:

quote:

Originally posted by tatortodd:

quote:

goodly amount of olive oil and butter

I'm curious as to why you're using both?

Butter tastes good, but has a low smoke point would be my guess. I am actually questioning the use of olive oil vs a more flavorless oil.

depending on which source you read they either both have a 350 smoke point, or butter is 350 and olive oil 375.

I'm a big fan of ghee (i.e. clarified butter) for anything in a frying pan and it has a smoke point of 485.

quote:

Originally posted by tatortodd:

quote:

goodly amount of olive oil and butter

I'm curious as to why you're using both?

I had always been told adding olive oil helps keep the butter from burning.

I use Simply Potatoes Hash Browns and do them in a cast iron skillet or on the griddle with bacon grease and some butter. These are refrigerated and not frozen and I have found them quite good. I do the method the op described once we harvest our own potatoes from the garden.

I shred mine and then let them soak in cold water with a little salt.
Cuts the starch and they are actually better tasting to me.