When I lived in San Diego and was a student at the University of California in San Diego.  I would make these wonderful hash browns for sunday breakfast.

Serves 4

3 cups potatoes, peeled, finely diced

1 tsp chopped parsely

1/4 tsp ground black pepper

3 Tbls bacon fat, or butter

1 grated onion

1/2 tsp salt

1 tsp lemon juice

1/4 cup heavy cream

Mix the potatoes with the spices, onion etc.  Heat the fat in a heavy 9 in skillet, when it is hot, add the potatoes mixture.  Press it down with the back of a metal spatula so that it forms one layer. Cook slowly, shaking the pan once in a while to prevent stickling.  When the bottom is brown, cut the layer in half and turn each over.  Pour over the cream.  Brown the second side and serve hot.