German-Style Roasted Hash Browns Homemade

This is a terrific accompaniment to any meal -- we especially like it with beef. If you like, to save time, you can fry potatoes a little ahead of time and store them covered. Then when you're ready to make dinner, you can finish cooking them.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 5  large idaho potatoes
•  vegetable oil, for frying
• 1 1⁄2 cups onions, chopped
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon salt
• 6  tablespoons butter
•  white pepper

Directions

1. Peel and slice potatoes into 1/2-inch strips. Place the strips in a bowl of cold water as they are cut to prevent them from getting brown.
2. Drain and pat the potato strips dry. Pour oil to a depth of 3/4 inch into a large, heavy cast-iron skillet and heat until close to boiling. Divide potatoes into 3 batches and fry each batch separately; each batch should take about 10 minutes. Remove potatoes with slotted spoon or strainer and drain on paper towels. When potatoes have cooled, cut strips into 1/4-inch dice.
3. Preheat the oven to 400 degrees F. Heat 2 tablespoons of oil in a clean heavy skillet. When the oil is hot and begins to sizzle, add the chopped onions, paprika and salt. Saute over medium-high heat for 6-8 minutes, or until the onions start to soften and brown.
4. Melt the butter in a large ovenproof pan or skillet. Add the potatoes and onions, and mix together well. Saute over medium-high heat until browned and then season with salt and pepper. Transfer the pan to the oven and roast 10-15 minutes, until crisp.