3 to 4 cold cooked potatoes, chopped
1 lg. onion, minced
3 to 4 tbsp. butter or shortening
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. light cream or milk
Chopped parsley, garnish

Add the onion to the potatoes. Season with salt and pepper. Fry in butter or shortening, turning with spatula to brown. Just before removing from heat, add the cream or milk and let bubble up so all the good brown bits are loosened from the pan. Sprinkle with parsley and serve very hot. Four servings.