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Lyonnaise Potatoes

2 cups boiled potatoes, diced

2 tablespoons drippings

1 tablespoon minced onion

1 tablespoon chopped parsley

The potatoes should be rather underdone to produce the best results. Season with salt and pepper. Cook the onion in fat until yellow, add the diced potato and stir with a fork until all sides are brown, being careful not to break the potatoes. Add more fat if necessary. When done, turn the potatoes out upon a hot dish, sprinkle parsley over the top, and serve hot.