2 lbs 1/2″ dice yukon gold potatoes blanched
8 ounces julienne red onion
2 ounces canola/olive oil mix
1 oz unsalted butter
to taste salt
to taste black ground pepper

1. ln a saute pan, heat the oil and butter. Add the onions and saute till translucent.

2. Add the potatoes and continue to cook until they are golden brown on all sides.

3. When cooked completely and evenly browned, season with salt and pepper.