Potato hash

Melt the olive oil and butter in a large skillet over medium heat.

Add the potatoes, stir, cover and cook about 10 minutes to steam them halfway.

Uncover, raise the heat to medium high and stir.

Add the onions and pepper and season with salt and pepper; stir just enough to combine.

Flatten into one layer and cook about five minutes, toss, flatten again and cook another five minutes; repeat until golden brown and crisp, without over-mixing.

Sprinkle in the garlic late so it does not burn and turn bitter, then the parsley.

Cook another minute or two until the garlic is fragrant.