Hash browns

Plain or absurd, they are always a hot item.

Published May 2, 2000 4:00PM (EDT)

Absurdly easy hash browns

4 medium unpeeled potatoes

1 cup grated onion

4 teaspoons olive oil

4 teaspoons butter

2 teaspoons fresh or dried herbs, if desired (rosemary, oregano, etc.)

Salt and pepper

1. Grate potatoes coarsely; rinse with cold water and pat dry.

2. Heat butter and oil in a large skillet.

3. Add potatoes, onions, herbs.

4. Cook over medium-high heat until tender and golden; toss occasionally, but not too often.

5. Add salt and pepper to taste.

Serves four.

Hash brown casserole, ` la Ionesco

1 2-pound bag of frozen hash browns

1 can condensed cream of potato soup

2 cups sour cream

1/4 cup butter

1 cup shredded cheddar cheese

1/2 cup green onions, chopped

2 cups cornflakes, crushed

Salt and pepper to taste

1. Preheat oven to 350 degrees.

2. Melt butter over low heat.

3. Mix 2 tablespoons of the melted butter with the crushed cornflakes; set aside.

4. Mix soup and sour cream with remaining butter, and heat gently.

5. In a large bowl, combine potatoes, green onion and cheese. Stir in heated soup mixture, then season with salt and pepper. Pour into a 9-by-13 casserole. Sprinkle cornflakes mixture evenly over the top.

6. Bake 30 to 45 minutes, until bubbly and golden brown on the sides.

Serve warm. Watch out for rhinoceros.

By Gayle Brandeis

Gayle Brandeis is the author of the Bellwether Prize winning novel The Book of Dead Birds. Her memoir, The Art of Misdiagnosis, will be published next year

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