Emeril's Hash Browns

5 medium baking potatoes (about 4 lbs), scrubbed clean
1/4 c. vegetable oil
3 Tbsp. unsalted butter
1 c. diced yellow onions
2 tsp. minced garlic
1 tsp. Essence (recipe follows)
1 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. ground black pepper

ESSENCE:
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried leaf oregano
1 Tbsp. thyme

Place the whole potatoes in a large pot, cover with water, and bring to a boil.  Lower the heat and summer until half-cooked and almost tender, about 15 minutes.  Drain and let sit until cool enough to handle.  Take the skins from the potatoes and cut into 1/2-inch dice.

Heat the oil and melt the butter in a skillet over high heat.  Add the onions and cook, stirring, for 2 minutes.  Add the garlic, and cook, stirring, for 20 seconds.  Add the potatoes, Essence, thyme, salt, and pepper; cook without stirring, but shaking the pan occasionally to keep the potatoes from burning.
until the potatoes begin to color and crisp on the underside, about 4 minutes.  Turn the potatoes being careful not to mash, and continue cooking until uniformly golden.  

Great with meatloaf or as a breakfast side with eggs and bacon.