Method
Heat clarified butter in a large non-stick sauté pan or skillet. Add onions and sauté until slightly browned. Add potatoes and continue to sauté. Season with paprika, salt and pepper. When the potatoes are golden brown with a light crust, garnish with chopped parsley. Transfer to warm serving platter or individual plates for service. Serve as an breakfast accompaniment or as a side dish for lunch or dinner.

Makes: 4 - 6 Servings

Chef Larry's Notes
Clarified butter or "drawn butter" is a product of whole butter with the foam and milk solids removed. Whole butter is slowly melted and allowed to stand at room temperature. The butter separates into three layers; the milk solids at the bottom, the clarified butter in the middle and the foam at the top.

First the foam is removed and discarded. The next layer (clarified butter) is carefully removed and reserved. The milk solids left at the bottom are also discarded. This process allows the clarified butter to achieve a higher "smoke point" for frying and sautéing as the milk solids cause it to burn easily.

Precook potatoes by baking in the oven and cooling overnight in the refrigerator. Leftover boiled or baked potaotes can also be used in this recipe.

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