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Lyonnaise Potatoes

Take one pint of cold potatoes; one tablespoon of butter; one tablespoon of minced onion; one tablespoon of chopped parsley; salt and pepper to taste. The potatoes should be rather underdone to produce the best results. Cut them into dice, and season with salt and pepper. Fry the onion in the butter until yellow, add the potato, and stir with a fork until both sides are of a nice brown, being careful not to break the potatoes. A little more butter may be required, as no vegetable absorbs so much butter as potatoes. When done, turn the potatoes out upon a hot dish, sprinkle the parsley over the top, and serve hot.