Ingredients

• 5 tablespoons unsalted butter
• 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
• 1 1/2 cups chopped yellow onions (2 onions)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons minced scallions, white and green parts
• 1/2 pound smoked ham slices, 1/2-inch diced

Instructions

1. Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.
2. Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.
3. You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.