cajun hashbrowns

For a while I worked at a great greasy spoon around the LSU campus called Louie's Cafe, who have the greatest hashbrowns in the world. They had the big flat grill and parboiled their potatoes, but they have always inspired my concept of good hashbrowns. The key: lots of creole seasoning. Good for breakfast, or anytime.

Ingredients

• 3-5 chopped medium potatoes about 2 or 3 cups
• 1/2 chopped yellow onion
• 2 tablespoons oil
• 2 tablespoons creole seasoning (such as Tony's)
• 1/2 teaspoons garlic powder
• 1 tablespoon dried parsley
• 2 or 3 chopped green onions
• salt to taste

Take your big skillet, preferably a black iron one, or griddle, and heat it on medium heat. Add your oil, potatoes, and onions. Add the seasonings except for the green onions. Cook them covered for about 20 minutes, turning and stirring it every 5 minutes or so. Then cook them uncovered for another 10 minutes. Add the green onions and cook for an additional 5 minutes. Don't let it stick to the bottom, but do let it brown pretty good.