Potato mushroom persillade (2)

350g potatoes, sliced
50g butter
2 ½ tbsp olive oil
1 onion, sliced
15g flat leaf parsley
2 garlic cloves
300g mushrooms, sliced

1. Boil potatoes for 4 mins, drain
2. Melt 25g butter, 1 ½ tbsp olive oil
3. Fry potatoes for 10 – 15 mins
4. Melt remaining oil and butter
5. Fry onions, garlic and mushrooms for 10 mins
6. Combine mushrooms, potatoes
7. Add parsley
8. Serve topped with a fried egg