In From Asparagus to Zucchini
- 2 T. olive oil
- 1-2 T. butter
- 1 1⁄2 lb potatoes, cut into small cubes
- 1 large carrot, cut into small cubes
- Salt and pepper
- 1⁄4 to 1/3 C. finely chopped shallots or onions
- 1/3 to 1⁄2 C. coarsely chopped fresh parsley
Cook potatoes and carrots, seasoned generously with salt and pepper, in the olive oil over medium heat 4-5 minutes to brown on one side. Toss and brown again 4-5 minutes. Lower the heat. Stir in shallots and cook until tender. Stir in parsley.
Note: you can also add chopped ham, chicken or hard cooked eggs to the mixture.