8 medium size potatoes, peeled and chopped
4-5 tablespoons butter, melted
1 tablespoon chopped chives (optional)
1 tablespoon chopped parsley (optional)
sea salt and pepper, to taste

Peel and chop or coarsely grate potatoes. Squeeze out excess moisture. Mix well with chopped fresh chives and parsley and a pinch of sea salt and pepper.

Melt butter in a skillet, add potatoes. Note: A teaspoon bacon drippings can be added for extra flavor.

Gather potatoes into the center of the pan and using a spatula, press down. Season lightly with sea salt and pepper.

Cook over medium low heat until a light brown crust has formed on the bottom (about 30 minutes). Add additional butter (or a few drops light olive oil) to keep from drying out as it cooks.

Turn out potato onto a dish so that the browned crust is on top.

Note: Thin slices of onion may be put alongside the potato while cooking to add extra flavoring to the butter.

Submitted by: CM