This is a super easy dish … but the hero of this dish is the sauce. See below.
Preheat oven to 350 degrees.
Pre-cook your potatoes. I use four medium and microwave them or cut in bite size pieces and roast with a bit of olive oil. You could also boil them, but that is not one of my favorite methods.
Mash them coarsley and mix with one large onion, diced. Add more onion if desired. You can also use garlic scapes, or chopped onion flower stems. Add a few tablespoons of olive oil and a 1/4 pound to 1/2 pound of chopped sorrel (remove ribs). Add salt and pepper to taste. You can add an egg if you would like it to be more sticky. If vegan, add flax seed equivalent. But it works OK without either. It is just more crumbly.
Melt butter (or oil) in an iron skillet, then add potato mixture and pack it into pan. Bake in preheated oven until it begins to brown. When it looks like it is solidifying, turn it out onto a plate then put back into the pan upside down to finish cooking.
You can eat as-is or sprinkle with Parmesan cheese before serving.
An alternative to the Parmesan sprinkle is a lovely ailoi sauce and a topping of roasted red peppers and olives. Add a pinch of microgreens on top and this dish is over the top!