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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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from a friend Ingredients:
4 cups coarsley grated potatoes |
2 eggs, beaten |
1/4 cup self raising flour |
1/4 cup sour cream |
6 teaspoons grainy mustard |
1 tablespoon chopped fresh chives |
salt |
freshly ground pepper |
2 tablespoons olive oil |
Directions:
1. Squeeze liquid from potato; combine with egg, flour, sour cream, mustard, chives and salt and pepper; mix well.
2. Heat oil in a heavy-based frying pan over low heat; swirl oil to coat sides and base of pan.
3. Spread potato mixture into pan, pressing down well; cook 5 minutes, or until golden brown and set on base.
4. Use 2 large spatulas, one on top and one underneath, to flip cake over, or cut into 4 wedges and flip each separately.
5. Cook until set and golden on both sides.
6. Season to taste with salt and peppe.
7. Serve warm or cold.
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