Hashed Brown Potatoes

3 cups finely diced, peeled raw potatoes (cut about ¼ inch thick)
1 tablespoon + 1 teaspoon grated onion
½ (heaping) teaspoon salt
Dried thyme and fresh grated black pepper, to taste
2 tablespoons Italian (flat leafed) parsley, chopped
3 tablespoons vegetable oil (for frying)

In a small bowl, combine the potatoes, grated onion, salt, pepper and thyme, and stir to mix. Heat the oil in a large, non-stick skillet. When hot, pour in the potato mixture, and flatten with a spatula into a cake. Saute over medium-high heat until brown (approximately 10 minutes). Cut into quarters, and turn over with a spatula. Cook until brown and crispy. Correct the seasoning, sprinkle the top with parsley, and serve. (Approximately 2-4 servings)
(TIP: This is a good side dish with eggs, and can be a good replacement for toast).