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Hashed Brown Lyonnaise Potatoes

Finely hash up six cold boiled potatoes and keep on a plate. Heat a tablespoon butter in a frying pan, add one finely chopped onion and lightly brown for three minutes, then add the potatoes. Season with half teaspoon salt and two saltspoons white pepper, evenly sprinkled over, then nicely brown them for ten minutes, occasionally tossing them meanwhile. Give them a nice omelette form, brown for eight minutes more, turn on a hot dish, sprinkle a little freshly chopped parsley over and serve.