Almost-Instant Browns

• 2 large potatoes, such as Idaho, scrubbed, dried and each pierced with fork several times
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 tablespoons butter
• 1 small onion, peeled and halved
• 1 tablespoon grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)

1. Cook potatoes in microwave oven about 8 minutes on high.
2. Let stand to handle, 5 minutes.
3. Coarsely chop the potatoes.
4. Heat the extra-virgin olive oil and butter in a nonstick skillet over medium-high heat.
5. When hot, add potatoes to the skillet.
6. Grate the onions over the skillet with a hand held grater on the large side.
7. Toss the potatoes and onions to coat evenly in hot fat and season with grill seasoning.
8. Brown and crisp the potatoes and onions 6 to 7 minutes.
9. Serve hot alongside chicken and egg sammies.

potatoes, extravirgin olive oil, butter, onion, grill seasoning

Taken from www.foodnetwork.com/recipes/rachael-ray/almost-instant-browns-recipe.html (may not work)