Homemade Hash Browns

This weekend has been extremely foggy and wet outside. Joel and I woke up this morning and made a big breakfast to go with our cozy morning in. This week he started his new job and got through the first few days successfully, so we were celebrating. You can find the buttermilk waffle recipe here, and the hash brown recipe below. 

5 russet potatoes, peeled and chopped
2 tablespoons of butter 
1 tablespoon of olive oil 
parsley 

Heat a skillet to medium heat and add olive oil + butter. Once the butter melts, add the potatoes and cook them until they are cooked through and golden brown. Remove from heat, let cool and sprinkle with parsley.