Brooklyn Hash Browns

Directions

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