1/3 c. butter
6 med. potatoes, pared and thinly sliced (about 2 lbs.)
1 1/2 c. sliced onion
1/2 tsp. salt
Dash pepper
2 tbsp. chopped parsley

In hot butter in large, heavy skillet, saute potato and onion slices, turning frequently, 15 to 20 minutes, until golden brown and tender. Sprinkle with salt, pepper and parsley. Makes 6 servings.