![Julienne Carrot Salad](https://static01.nyt.com/images/2014/04/03/dining/carrotsalad/carrotsalad-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Julienned Potatoes Lyonnaise
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6Maine or Long Island potatoes, about 2 pounds
- 1onion, about ¼ pound, peeled
- 2tablespoons corn, peanut or vegetable oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 2tablespoons butter
Preparation
- Step 1
Peel potatoes and drop into cold water to prevent discoloration. Using shredding disk of food processor or hand grater, grate potatoes as finely as possible. There should be about six cups. Drop grated potatoes into basin of cold water and set aside.
- Step 2
Cut the onion in half lengthwise. Cut each half crosswise into very thin slices. There should be about one cup.
- Step 3
Heat oil in nonstick 10-inch or 11-inch skillet. When oil is hot, drain potatoes, pat dry and add them to skillet. Add salt and pepper. Cook over high heat, shaking skillet and stirring, so potatoes cook evenly, about 10 minutes. Add butter. Toss and stir. Continue cooking about 2 minutes. Add onions. Toss and stir to blend thoroughly. Continue cooking, tossing and stirring occasionally, about 2 minutes.
- Step 4
Using back of wooden spoon, press potato mixture to flatten well. Cook over moderately high heat about 2 minutes or until browned on bottom.
- Step 5
Invert a round plate slightly larger than circumference of the skillet on top of skillet. Quickly turn skillet over so potatoes fall into the plate. Slip potatoes browned side up, back into skillet. Press down with back of wooden spoon.
- Step 6
Cook on second side until nicely browned, about 2 minutes. Serve immediately.
Private Notes
Cooking Notes
Ahh! The light dawns: French hash browns! I cooked the old-fashioned way, peeling and grating and slicing. It took a little longer in my light-weight Ozeri coated skillet, to get the lovely chestnut color on both sides, but it all came together in about 16 minutes. I chopped some fresh chives from my herb box on before the flip, for a bit of color.
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