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    Servings: Not specified

    Directions

    Cook potatoes in microwave oven about 8 minutes on high. Let stand to handle, 5 minutes. Coarsely chop the potatoes. Heat the extra-virgin olive oil and butter in a nonstick skillet over medium-high heat. When hot, add potatoes to the skillet. Grate the onions over the skillet with a hand held grater on the large side. Toss the potatoes and onions to coat evenly in hot fat and season with grill seasoning. Brown and crisp the potatoes and onions 6 to 7 minutes. Serve hot alongside chicken and egg sammies.

    Ingredients
    • 2 large potatoes, such as Idaho, scrubbed, dried and each pierced with fork several times
    • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
    • 2 tablespoons butter
    • 1 small onion, peeled and halved
    • 1 tablespoon grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)

    Parsed from recipe text (no separate ingredient records).
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