Crispy Potato Cake
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 261
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 15
- Sodium
- 468
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.