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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.