3 med. potatoes (about 1 lb.)
1/2 lg. onion finely chopped
1 carrot, shredded (1/2 c.)
1/2 red pepper, diced (1/2 c.)
1 tbsp. butter
1 tbsp. vegetable oil
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. parsley

Peel potatoes and cut into 1/4 inch cubes.

In skillet, saute onion, carrot and red pepper in butter and oil until crisp tender.

With a slotted spoon, transfer vegetables to paper towels to drain. Add potatoes to skillet, turning to coat. Fry over medium heat for 15-20 minutes or until golden and tender, turning occasionally.

Return onion mixture to skillet and heat through. Sprinkle with salt, pepper and parsley. 3-4 servings.