Wow, these were pretty darn tasty, if I do say so myself. Lauren is home from college this weekend and she woke up late this morning. She put a serving on a plate and popped it into the microwave for lunch. Last year, when Lauren was a freshman and living in the dorm, there was a dining area, literally steps away from the front door. Now, living in an on-campus apartment, it's much quieter, and there's more room, but it's also further from the dining facilities. One of the first things Lauren told me when she walked through the door Friday was, "I'm looking forward to some home cooking!"
Ingredients
3 cups white potatoes, peeled and shredded
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter, unsalted
1/2 cup Colby Jack cheese, shredded
(reserved)
Peel and shred enough potatoes to make three cups. Pat with paper towels to get as much of the moisture/liquid out as you can. In large bowl, put the shredded potatoes, onion, salt and pepper. Combine well with a large spoon and set aside. In a large frying pan, melt the butter and then press the potato mixture into the pan. Cook on medium/high heat for about five minutes then sprinkle 1/4 of the shredded cheese on top. Heat for another five minutes. Cut into four wedges, flip over with a spatula and then cook five minutes, sprinkle with the remaining shredded cheese and cook an additional five minutes or until golden brown. Enjoy immediately!
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