Ingredients
- 2 tablespoon vegetable oil
- 2 tablespoon butter
- 2 tablespoon large russet potatoes, peeled and grated
- 2 tablespoon freshly chopped parsley leaves
Preparation
Baking Directions:
In a nonstick 10-inch sauté pan, heat the vegetable oil and butter over medium heat.
Press grated potato into pan.
Season with salt and pepper.
Let cook undisturbed until crisp on bottom, 8 to 10 minutes.
Gently flip onto a plate and then slide other side into pan to cook.
Salt and pepper second side.
Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned.
Cut into wedges, sprinkle with parsley and serve.
