- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
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)
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.
