2 large Idaho potatoes
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
2 tablespoons butter
2 small, soft apples, such as McIntosh, chopped
1 small onion, chopped
Salt and pepper
Prick potatoes several times each with a fork and microwave on high for 10-12 minutes. Cool potatoes until you can handle them and chop. Heat a medium nonstick skillet over medium-high heat with EVOO and butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve.