Parsley, potato, and carrot hash

• 2 tablespoons olive oil
• 1-2 tablespoons butter
• 1 1/2 pounds potatoes, scrubbed and cut into small cubes
• 1 large carrot (about 1/2 pound), scrubbed and cut into small cubes
• salt and pepper
• 1/4-1/3 cup finely chopped leeks or onions
• 1/3-1/2 cup coarsely chopped parsley

Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks or onions , and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked eggs to the mixture along with the parsley. Makes 4-6 servings. Recipe from MACSAC