Crispy Potato Cake (Melissa d'Arabian) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons vegetable oil |
2 tablespoons butter |
2 large russet potatoes, peeled and grated |
kosher salt and freshly ground black pepper |
2 tablespoons freshly chopped parsley leaves |
Directions:
1. In a nonstick 10-inch saute 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.
|
|