Food & Cooking Recipes Breakfast & Brunch Recipes Hash Browns 3.1 (32) 2 Reviews By Lucinda Scala Quinn Lucinda Scala Quinn Lucinda Scala Quinn is the former executive editorial director of food and entertaining at Martha Stewart Living, She is also the author of six cookbooks and founder of kitchenware brand, Mad Hungry. Editorial Guidelines Updated on March 11, 2024 Rate PRINT Share Crispy, shredded potatoes round out Lucinda's son Calder's meal as the perfect side dish. Drizzle leftover juices from the baked chicken over the hash browns to amp up the flavor. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books). Ingredients 2 tablespoons olive oil 1 tablespoon butter 1 quarter onion, minced 1 whole potato, boiled and shredded Salt and pepper Directions Heat pan on medium-high, add oil and butter. When the fat is heated add minced onion, cook until soft, add shredded potato and salt and pepper, stir, and mix up. Then start pressing the mixture down and toward the center of the pan. Try to get it to congeal and keep pressing it down and cook for 10 to 12 minutes while occasionally lifting the mixture so it doesn't stick. When I took the meat out I took the juices that had collected and poured them on top of the potato mixture and fried the top with the scalding oil -- it was amazing. Cut into two or more pieces. Originally appeared: Mad Hungry, October 2010 Rate It PRINT