Sour Cream and Onion Hash Brown Patties

Total Time: 45 min
Yield:16 hash browns

Ingredients:

• 1 Tbsp Olive Oil for onions
• 2 white onions, thinly sliced
• Kosher salt and freshly ground black pepper
• 8 Idaho potatoes, peeled and shredded or 1 package frozen hash browns, thawed
• 1/2 cup minced raw onion
• 1/2 cup extra-virgin olive oil
• 1 egg, whisked
• 2 Tbsp flour
• 1 cup sour cream
• 1 cup chopped scallions

Instructions:

Caramelized Onions:
Heat a skillet over low/medium heat and add the olive oil. Add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are golden brown and caramelized, about 30 minutes.

Potatoes Meanwhile, season the potatoes with salt and pepper and let sit for 5 minutes. Drain out the excess moisture if using fresh potatoes.

Add the egg, minced onion and flour to potatoes and mix all together.

Set cast-iron pan over medium heat until very hot. Add some olive oil to the pan and a handful of the potatoes made into a patty. 

Cook until golden brown and crispy, about 5 minutes - leave it be, don't mess with it so it will brown up and get nice and crispy. 

Flip and add more oil if necessary. Cook until golden brown on the second side and cooked through. Repeat with the remaining potatoes.

Top each hash brown with some caramelized onions and a dollop of sour cream and chopped scallions.

Cook's Note: For a nice alternative, serve them topped with caviar, sour cream and chives.

Source:  Chef Josh Capon, from The Kitchen Show