Hash-Browned Potatoes

• 6 large potatoes, baked in jackets
• 1 Spanish onion, coarsely grated
• salt and freshly-ground black pepper

Chill potatoes; peel and shred coarsely. Add grated onion and salt and pepper, to taste. Melt butter and lard in frying pan.

Put potatoes into pan, leaving ½-inch space around edge. Brown 10 to 12 minutes. When crusty and hot, hold serving dish over pan and invert.

Serve hash-browned po