Downtown Hash Browns

Try out this Downtown Hashbrown recipe from Russ Vernon's new cookbook: West Point Market Cookbook ($29.95; The University of Akron Press, 2009).

Serves: 6

1/4 pound (1 stick) unsalted butter

1 medium onion, coarsely chopped

1 ½ pounds frozen hash browns, or 3 large Idaho potatoes, peeled and grated

2 cups shredded mozzarella

2 tomatoes, diced

Kosher salt, and freshly ground pepper

1 ½ cups heavy whipping cream

1. Preheat the oven to 350 degrees.

2. Melt the butter in a large skillet over medium heat.

Add the onions and sauté until onions become translucent. Add the potatoes and cook, stirring until lightly browned and slightly crisp.

3. Lightly grease a baking pan with shortening. Evenly spread half the cooked potatoes in the pan. Distribute half the mozzarella and half the diced tomatoes over the potatoes. Sprinkle with salt and pepper. Layer on the remaining potatoes, cheese and tomatoes, in that order. Lightly sprinkle with salt and pepper over the top. Pour the cream evenly over the hash browns. 4. Bake uncovered for 45 minutes. Remove the pan from the oven and let it sit for 10 to 15 minutes before serving with peppered bacon strips and a fluffy omelet.

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