Hash Browns

Huey

4 large potatoes, scrubbed
2 eggs
3-4 spring (green) onions, finely chopped
1 tbsp chopped fresh parsley
freshly ground salt & pepper
1 tbsp olive oil
a knob of butter

Cook potatoes in skin until almost tender. Drain well, peel and (when cool enough to handle) coarsely grate into a bowl. Add eggs, spring onion, parsley and seasonings. Mix well. Heat oil and butter in a non-stick pan. Pour in potato mixture. Press down the edges, cover and cook for 5-6 mins until golden brown. Then turn over and repeat process. Cut into wedges to serve.