HANDS-ON TIME 25 minutes
TOTAL TIME 3¾ hours
MAKES 6 servings
INGREDIENTS
4 russet potatoes (about 900 g total), peeled
¼ cup butter
1 large onion, thinly sliced
½ tsp salt
¼ tsp pepper
¼ cup whipping cream (35%)
DIRECTIONS
In saucepan of boiling salted water, cook potatoes until slightly softened, about 10 minutes.
Drain and refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for 24 hours.)
Coarsely shred potatoes; set aside. In extra-large nonstick skillet, melt butter over medium heat; fry onion until softened, about 5 minutes.
Stir in potatoes, salt and pepper; cook, stirring several times, until crisp and golden, about 12 minutes.
Drizzle in cream; cook until absorbed, about 2 minutes. Remove from heat; let stand for 1 to 3 hours.
Fry over medium heat, turning several times, until crispy and browned, about 2 minutes.
NUTRITIONAL INFORMATION, PER SERVING: about 215 cal, 3 g pro, 11 g total fat (7 g sat. fat), 27 g carb, 2 g fibre, 33 mg chol, 540 mg sodium, 444 mg potassium. % RDI: 2% calcium, 4% iron, 10% vit A, 15% vit C, 7% folate.
