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Caramelized Onion And Kalamata Olive Hash Browns

 

  4 potatoes, peeled and julienned

  2 white onions, thinly sliced

  1/2 cup kalamata olives

  2 tablespoons  thyme, chopped

  2 tablespoons  rosemary, chopped

  2 tablespoons  basil, chopped

  3 ounces  grape seed or olive oil

  sprinkle white sugar

 

In a saute pan, caramelize the onions in 1/2 oz. of grape seed oil. Season with

salt and pepper to taste and add the sugar. Cook on low heat for 20 to 25

minutes. When the mixture is dark brown, add the olives and herbs. Season to

taste and set aside. In a saute pan, heat 1 oz. Of grape seed oil and add half

of the shredded potatoes. Cook for 1 minute. Season the potatoes and then place

the onion mixture on top of them. Place the other half of the potatoes on top of

the onion mixture, season again and then cook until the bottom half is golden

brown. Flip the hash browns and let cook for 2 to 3 minutes, adding more oil if

needed. Remove from the pan and place in a pie pan. Bake at 375 degrees for 15

minutes or until done. Serves 10.