Butter Clam Hash
|Potatoes||2 , cut into 1 inch cubes|
|Onion||1 Medium, chopped|
|Clams||1 Cup (16 tbs)|
|Dried parsley/1 tablespoon chopped fresh flat italian parsley||1 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Wine vinegar/Tarragon||3 Teaspoon|
In a large saucepan, bring salted water to boil.
Add potatoes and cook until tender, about 12 minutes; drain.
In a small, heavy skillet, heat 1 tablespoon butter over medium heat until foamy.
Add potatoes and onion; cook for 4 to 5 minutes until just soft.
Add clams, parsley, and pepper.
Cook over medium low heat without stirring for 15 to 20 minutes, until golden crust forms on bottom of pan.
Cut hash in half, slide onto plates, crust side up, sprinkle with vinegar, and serve very hot.