A cross between home fries and hash browns, the potatoes are a great breakfast/brunch dish, particularly because they improve by sitting overnight in the refrigerator. You won’t have to be slaving over a hot stove while your guests mingle.
3 cups diced Idaho, baking, or Yukon potatoes (about 1½ pounds)
2 tablespoons olive oil
3 cups diced Spanish or red onions
½ teaspoon dried thyme
1 teaspoon kosher salt
1 tablespoon unsalted butter
½ teaspoon black pepper
1 tablespoon finely chopped fresh Italian flat-leaf parsley leaves, for garnish (optional)
1. Place the potatoes in a medium-size saucepan, cover with cold water and bring to a boil over high heat. Boil for 5 minutes. Drain, and rinse with cold water. Transfer the potatoes to a medium-size bowl.
2. Place a skillet over medium heat and when it is hot, add the oil. Add the onions and cook, stirring frequently, until they are soft and caramelized, about 25 minutes. Add them to the potatoes, and add the thyme and salt. Cover and refrigerate at least 4 hours and up to overnight.
3. Place a large skillet over medium heat and when it is hot, add the butter. Add the onion-potato mixture, in a single layer, and press it down as flat as possible, using a spatula. Cook for 10 minutes without stirring. Carefully turn the potatoes with the spatula, and press down. Cook for 20 minutes, longer, turning every 5 minutes. Add the pepper and serve immediately, garnished with the parsley, if desired.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)