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 ...

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