Classic Hash Browns

4 medium-sized potatoes, boiled until tender and cooled OR 1 15-oz. can potatoes

1 medium onion, finely chopped

2 tbs. butter

1 tsp. salt

1 1/4 tsp. coarsely ground black pepper

Dice the potatoes and mix with onion. Heat the butter in a heavy skillet. Add in the potato/onion mixture, salt, and pepper. Cook over medium heat until lightly browned and crispy. Remove.

4 servings