3 tbsp. each olive oil and butter
6 med. potatoes (chopped into 1 in. cubes)
1 large or 2 smaller onions (quartered and sliced into rings)
1 med. size butternut squash (chopped into 1 in. cubes)
2 bay leaves
1 large green pepper (quartered and sliced into rings)
2 cloves of garlic (finely diced or crushed)
1/2 tsp. Herbs d'Provence
2 tbsp. grated Parmesan cheese
Salt & pepper
Hungarian sweet paprika (best quality)

Melt butter in olive oil. Add potatoes and stir fry for 5 minutes on medium-high heat. Reduce heat to low-medium and add onions. Continue frying till onions are soft. Now add bay leaves and squash and cook until potatoes are almost tender. Add garlic and peppers. Fry until all is tender. Salt and pepper to taste. Sprinkle with Herbs d' Provence and Parmesan and blend all.

Sprinkle with Hungarian paprika just prior to serving.

Note: if it seems very dry during frying, do not add more oil. Just add a 1/2 cup of water and leave pot lid slightly open so water can slowly evaporate.

Submitted by: dMT