4 med. potatoes, peeled & grated into colander, rinse in cold running water & pat dry between paper towels
1 tbsp. butter & 1 tbsp. veg. oil
1 c. chopped onions
1 tsp. herbs
4 tbsp. chopped parsley (or 2 tsp. dry parsley)
Salt and pepper to taste

In broad skillet (non-stick), heat butter and oil, add onion and potatoes and herbs. Cook over medium heat until potatoes are just tender; toss and brown evenly. Fresh parsley should be added after removing potatoes from heat. 150 calories per serving.