Hash-Browned Potatoes

Ingredients:

	  1 egg, beaten
	  1 onion
	2-4 raw potatoes, peeled
	    salt, pepper
	    cooking oil

Grate onion and potatoes.  Add egg, pepper and lots of salt (about as
much as you might add to the water when boiling potatoes).  Mix well.
Heat oil in frying pan over medium heat.  Make sure oil is hot before
adding potatoes.  Scoop in spoonfuls of potato mix and flatten into
patties about 1/2 inch thick.  (Try not to use the potato juice and
leftover egg at the bottom of the bowl.)  Brown patties on both sides
and serve them hot.  (I've found that adding a little more oil between
sides prevents burning the second side.)  Works great with eggs, bacon,
sausage, etc.


			  Pan-fried Potatoes

Ingredients:

	3-5 potatoes
	    lots of butter
	    salt or seasoned salt
	    pepper	    

Peel potatoes, put whole potatoes in large saucepan with water to cover.
Add salt to water for cooking.  Bring to a boil, then simmer until
potatoes are cooked but firm (about 20 minutes?).  Rinse with cold
water, drain and let cool completely.  Slice cold potatoes about 1/4 -
1/2 inch thick.  Melt butter in frying pan (for crispier potatoes, don't
use non-stick) over medium - medium-high heat.  Add potato slices and
pan-fry until desired crispness, flipping occasionally to coat with
butter.  Add seasoned salt and pepper to taste.  (You may need to add
more butter if the potatoes start sticking -- they soak up a lot.  I
usually end up going through about 1/4 lb butter for these, but I _love_
buttered potatoes.)

I find these are somewhat heavy for breakfast.  They go very well with
steak or ribs, though.

					-from Liz (liz@tox.nlm.nih.gov)