– 3 tablespoons butter
– 8 oz. potatoes peeled and cut into small cubes
– 4 oz. white or cremini mushroom stems removed and sliced
– 1 pinch salt
– some chopped parsley leaves
Add 2 tablespoon butter to a saute pan or skillet on medium heat. Add the potato and saute until they turn slightly charred and light to golden brown color. Push the potato to one side.