Hash Brown Potatoes

Ingredients

• 2 tablespoons (30 ml) unsalted butter
• 2 tablespoons (30 ml) olive oil
• 1 1/2 pounds (680 g) russet potatoes, peeled and 1/2-inch (1 cm) diced
• 1 1/2 cups (360 ml) chopped yellow onions (2 onions)
• 2 teaspoons (10 ml) kosher salt
• 1 teaspoon (5 ml) freshly ground black pepper
• 2 tablespoons (30 ml) minced fresh flat-leaf parsley
• 2 tablespoons (30 ml) minced scallions (white and green parts)

Method

1. Melt the butter with the olive oil in a large (10 to 12-inch (30 cm)) saute pan.
2. Add the potatoes, onions, salt, and pepper, and cook over medium-low heat for 25 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. Allow the potatoes to cook for 5 minutes before turning.
3. Turn off the heat and add the parsley and scallions.
4. Serve hot.