Country Hashed Browns

• 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

1. Melt the butter in a large (10 to 12-inch) saute pan.
2. 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.
3. (Allow the potatoes to cook for 5 minutes before turning.)
4. Turn off the heat and add the parsley, scallions and ham.
5. Reheat on top of the stove or over a hot charcoal grill.
6. Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.
7. You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water.
8. Drain them and dry them well with paper towels before frying.

unsalted butter, boiling potatoes, yellow onions, kosher salt, freshly ground black pepper, parsley, scallions, ham slices

Taken from www.foodnetwork.com/recipes/ina-garten/country-hashed-browns-recipe.html (may not work)