Not Just for Breakfast Smashbrowns
yukon gold potatoes, good sized
shallots, thinly sliced
1Boil potatoes and garlic in salted water until almost done, about 10 minutes. Drain and set aside.
2In a pan, saute the shallots in tablespoon of canola oil. Season with salt and pepper. Set aside.
3Coarsely mash the potatoes and garlic. Add the sauteed shallots. Season with salt and pepper.
4Heat remaining oil and butter on medium in a frying pan. Add the potato mixture and fry until crispy and golden brown, about 5 minutes.
5Using a large spatula, flip the potatoes over and continue cooking until golden brown, another 5 minutes. Remove from heat and serve.