Brooklyn Hash Browns

• 4 tablespoons (1/2 stick) unsalted butter
• 2 tablespoons canola oil
• 2 large Spanish onions, halved and thinly sliced
• Kosher salt and freshly ground black pepper
• 2 pounds Idaho potatoes, peeled and cut into 1-inch dice
• 2 teaspoons smoked sweet Spanish paprika
• 2 tablespoons finely chopped fresh chives

1. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a medium saute pan over medium heat.
2. Add the onions and cook, stirring occasionally, until golden brown and caramelized, about 40 minutes.
3. Season with salt and pepper.
4. Meanwhile, put the potatoes in a medium pot of salted cold water.
5. Bring to a boil and cook until the potatoes are nearly tender and a knife inserted into the centers still meets a little resistance, 10 to 12 minutes.
6. Drain well.
7. Combine the onions and potatoes in a bowl, add the paprika, and season with salt and pepper.
8. Divide the mixture into 8 portions, forming each into a 1/2-inch-thick rectangle.
9. Heat the remaining 3 tablespoons butter and 1 tablespoon oil on a cast-iron griddle or in a large nonstick saute pan over medium heat.
10. Add the potato rectangles and cook until the undersides are golden brown, about 10 minutes.
11. Flip them over with a spatula and cook until the bottoms are pale golden brown and just set, about 2 minutes.
12. Serve 2 hash browns per person, garnished with the chives.

butter, canola oil, spanish onions, kosher salt, potatoes, sweet spanish, fresh chives

Taken from www.epicurious.com/recipes/food/views/brooklyn-hash-browns-382786 (may not work)