INGREDIENTS:2 Tbsp. grapeseed oil (or extra virgin olive oil)
2 90-count Idaho(r) Potatoes, peeled and shredded
to taste, salt and pepper
½ cup sliced roasted onions
¼ cup slow-roasted tomato halvesDIRECTIONS:Heat a 12-inch non-stick pan over medium heat until quite hot. Add 1 Tbsp. oil to the pan. Add half the shredded potatoes to the pan; spread in an even layer to cover the bottom of the pan. Press potatoes firmly and season with salt and pepper. Spread half the onions over the potatoes to within 1 inch of the outside edge. Layer tomatoes evenly over onions and then add remaining onions over tomatoes. Season with salt and pepper. Spread remaining potatoes over the onions to form a complete potato cake. Season with salt and pepper. Reduce heat to medium-low and continue to cook until the bottom of the hash browns is well browned. Drizzle remaining oil over the hash browns; then use a large spatula to flip it over. Cook until well browned. Remove to warm serving platter, cut into wedges and serve.SERVINGS:4 servingsFrom:Chef Michel NischanPHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION