Hash Browns and Omelette
1/2 cup olive oil
2 pounds potatoes
1/2 cup finely chopped white onion (or scallions if you prefer)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces finely grated Parmesan cheese
1 tablespoon Cholula Chili Garlic Hot Sauce
Chopped Italian parsley to sprinkle on top
Equipment needed: a food processor fitted with medium shredding disk
In a 10-inch nonstick skillet heat 1/4 cup olive oil over moderate heat. Add the onion with salt & pepper to the skillet, cook, stirring occasionally, until softened, 2 to 3 minutes. Remove from heat.
Peel potatoes and coarsely grate in food processor. Squeeze potatoes with paper towels to remove excess moisture and place in a bowl. Add onion mixture, stirring to coat potatoes, and stir in cheese with 1 oz Cholula Chili Garlic Hot sauce.
Heat 2 tablespoons olive oil in the skillet (not cleaned) over moderate heat. Add potato mixture, then press firmly into a cake and round edges with a spatula. Cover skillet and cook potato cake until underside is crusty, 8 to 10 minutes. Slide out onto a plate. Flip potato cake into the skillet again to cook other side. Cover and cook until potatoes are tender and underside is crusty, about 10 minutes. Top with parsley, a bit more Parmesan cheese and a few shakes of Cholula Chili Garlic Hot Sauce (to taste). Slide cake onto a platter and cut into desired serving sizes.