Photo: Crispy Potato Cake Recipe
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
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.
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By Kathecooks
Ashtabula, 75
on February 03, 2013
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The first time I made this, we ate it right away and it was great. Last night, I made it and put it into a 200 degree oven to keep warm while I finished the rest of the meal and they became soft and greasy.
By Chef #432846
Crystal Lake, IL
on July 22, 2012
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Made these last night and they were devoured by the family. It was nice and crispy as Melissa said, which they loved. However, I gave it 4 stars because it was a little greasy. Like the other reviewers, I would dry potatoes, add salt, pepper and green onion before adding to pan, but you have to work very quickly, otherwise the potatoes start to change colors. Great starter recipe!
By CelsMom
on May 03, 2012
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This turned into a mushy mess, burnt on the pan, with no cooking otherwise. Used all my potatoes, so disappointed!!
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