I served this dish with the Burgundian Beef. I wanted a simple side dish to just add a little something to the beef. I also wanted something that didn’t take too much time as that dish was a half day adventure.
Cooking the potatoes first saves a lot of cooking time with this side dish. That is one of the reasons why I don’t make hash browned potatoes at home all that often. In order to get the potatoes cooked through, you have to cook them forever.
It generally leaves the pan a mess. Tons of browned bits that have to be scraped off later. Precooked potatoes cut the cooking time in half, thereby cutting the cleaning time too!
The addition of the onion is a nice touch. It adds a little more dimension to the potatoes. But doesn’t really take away from the simpleness.
So this is a quick and simple side dish. You could also easily use it for breakfast!
LYONNAISE POTATOES
2 Cups Diced Boiled Potatoes
Salt and Pepper To Taste
1 Teaspoon Minced Onion
2 Tablespoons Butter
1 Tablespoon Chopped Parsley
The potatoes should be slightly under done. Season with salt and pepper. Cook the onion in the butter until light brown. Add the potatoes and stir with a fork until all sides are browned. Add more butter if necessary. Sprinkle with parsley and serve.