1/3 c. butter
1 med. onion, chopped
4 to 5 med. sized white potatoes (shredded)
Salt and pepper
1/4 c. cream or evaporated milk
1 tbsp. chopped parsley

Melt butter in large skillet, add onion and saute until golden, add potatoes and sprinkle with salt and pepper. Cover and cook for 30 minutes or until as brown as desired. Remove from heat and stir in cream and parsley. Serve at once. (Makes 6 servings.)