Description

A Chicago favorite!

Ingredients

• 1/2 c. olive oil
• 8 T. butter at room temperature
• 3 lbs. russet potatoes, baked and cubed
• 2 small yellow onions, diced
• 3 cloves garlic, minced
• 1/2 c. whole grain mustard
• 1/4 c. Italian parsley, chopped
• salt to taste
• Black pepper, freshly ground

Steps

1. Heat a large heavy skillet, preferably a cast iron one, over high heat. Add olive oil and four tablespoons butter. Saute potatoes for five minutes. Make sure that the pan is large enough so that there is only one layer in the skillet. Add beef and onion, continue to cook until the potatoes are crisp and golden. Add minced garlic and cook for one minute. Stir in mustard and remaining butter and stir until butter is incorporated. Toss with parsley. Season with salt and pepper. Serve in individual bowls. Serves 10.