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In a large pan, melt the 6 tablespoons of chicken fat over medium heat. Add the 1 cup of diced onions and cook, stirring occasionally, until they're softened and deeply golden brown, about 8-10 minutes. You want them to be sweet and caramelized, not just translucent.
Remove the pan from the heat and add the cooked potatoes, the 1 egg, 6 tablespoons of salt, and 1/4 teaspoon of pepper to the onion mixture. Beat everything together until the potatoes are light and fluffy, incorporating all the ingredients evenly.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
