750 ml russet potatoes 3 cups
50 ml onion, finely chopped 1/4 cup
1 ml salt 1/4 tsp
.5 ml pepper 1/8 tsp
45 ml butter or margarine 3 tbsp
Peel potatoes and coarsely shred to make 3 cups (750 ml). Rinse and pat dry with paper towels. Combine with onions, salt and pepper.
In large fry pan, melt butter. Using a pancake turner, pat potato mixture into fry pan. Cook over medium heat about 10 minutes or until botton is crisp. Turn, adding more butter if necessary, and cook 8 to 10 minutes longer or until golden. Cut into wedges.
Serves 4