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Cooked by: Chef / Last Modified: 7/4/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: 1) Chop the onion and potato into 1 inch chunks.
2) Set up the food processor with the chopping blade and coarsely
chop the onion using pulse mode. 3 or 4 pulses should do the job.
3) Melt the butter in a large heavy skillet over moderate heat. Add
the onion and allow to saute while you chop the potatoes.
4) For best results, chop 1/4 of the potatoes at a time. Too many
potatoes in the food processor could produce unevenly chopped potatoes. Put
the potatoes in the work bowl and spread them around evenly before you
chop. Use the pulse method about 4 times.
5) Take out the batch of chopped potatoes and put them in the skillet
with the onions. Do this for the remaining 3 batches of potatoes.
6) Saute slowly for 10 minutes. Cover and turn the heat down as low as
possible. Let the potatoes simmer for 10 minutes. This should cook
them through.
7) Remove the cover and turn the heat up to brown the potatoes. Stir
them up from the bottom using a spatula. Sprinkle with salt and pepper
before serving.
| Ingredients:
1 large Yellow Onion, peeled.
3 Tablespoon(s) Butter or Bacon Drippings
4 Large Potatoes, peeled.
3/4 Teaspoon(s) Salt |
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