Gourmet Hash Browns - cooking recipe

Ingredients

9 ounces yukon gold potatoes or 9 ounces russet potatoes, scrubbed
salt (for water, plus an additional pinch)
1 tablespoon butter
1 small onion, chopped
4 ounces montasio cheese, grated on the large holes of a box grater
grated nutmeg
3 tablespoons grapeseed oil or 3 tablespoons canola oil
2 tablespoons chopped cilantro
1 small shallot, minced (about 2 teaspoons)
1 teaspoon sherry wine vinegar (to taste)

Preparation

Put the potatoes into a pot, cover with salted water and cook until fork tender, 45 to 50 minutes. Drain potatoes and set aside to let cool slightly.
Meanwhile, melt the butter in an 8-inch nonstick or cast iron skillet over medium heat, add onions and cook until translucent and tender, 6 to 8 minutes.
Peel the still-warm potatoes and crush them gently into small pieces with a fork in a medium mixing bowl. Add the onions, cheese, salt, and nutmeg to the bowl and mix gently; do not overmix.
Wipe out skillet. If using nonstick skillet, heat 1 tablespoon of the oil in the pan until hot. If using cast iron, heat the pan until hot but not smoking, then add 1 tablespoon oil. Add the potato mixture in an even layer. Let the mixture cook on one side until golden brown, 3 to 4 minutes. Run a spatula or knife around the edge and underneath the frico to loosen and give the skillet a shake to loosen frico from the bottom of the pan. Place a plate over the pan and quickly and carefully invert the frico onto the plate. Using a spatula, push the frico, browned side up, back into the skillet and smooth top if necessary. Let the frico brown on the bottom side, another 3 to 4 minutes. Loosen sides and bottom of frico again and slide onto a serving plate or cutting board. Set aside to cool slightly and set up. The frico will firm up as it cools. Cut into wedges.
Mix together the remaining oil, cilantro, shallots and sherry vinegar, and salt to taste, Serve with frico.