BUTTERY, ONIONY CHARRED HASH BROWNS I’ve got an Irish friend who for the longest time didn’t eat anything but brown and white food (I’m sure you know the type): fried chicken, steak, cheeseburgers, white bread, grilled cheese sandwiches, potatoes in all forms, etc He’s since evolved to appreciate the odd orange food and has even forayed into the realm of green recently (baby steps), but brown and white are still where his heart lies This is the dish I created for his birthday one year in the heyday of his brown era It’s essentially a cross between a steak house–style hash brown—that is, a potato cake made by pressing boiled potatoes into a skillet, with some onions for good measure, and then frying—and mashed potatoes It starts off like normal steak house hash browns, but rather than simply frying the mass of potatoes just once, you let the whole thing cook until it’s almost burnt, saving it at the last minute by breaking up the crust and folding it into the center, then repeat the process two more times What you end up with is a pile of creamy, textured potatoes riddled throughout with sweet caramelized onions and intense browned flavors from the repeated crisping They are not like any other potatoes you’ve ever had, I promise (I mean that in a good way.) SERVES 4 TO 6 2½ pounds russet (baking) potatoes, peeled and cut into 1to 2-inch cubes Kosher salt 8 tablespoons (1 stick) unsalted butter 2 tablespoons olive oil 2 large onions, thinly sliced (about 3 cups) Freshly ground black pepper Place the potatoes in a large saucepan and cover with cold water by 1 inch Season generously with salt Bring to a boil over high heat and boil until the potatoes are ...had, I promise (I mean that in a good way .) SERVES 4 TO 6 2½ pounds russet (baking) potatoes, peeled and cut into 1to 2-inch cubes Kosher salt 8 tablespoons (1 stick) unsalted butter 2 tablespoons olive oil... 8 tablespoons (1 stick) unsalted butter 2 tablespoons olive oil 2 large onions, thinly sliced (about 3 cups) Freshly ground black pepper Place the potatoes in a large saucepan and cover with cold water by 1 inch Season generously with salt... cold water by 1 inch Season generously with salt Bring to a boil over high heat and boil until the potatoes are