Crispy potato cake

  • 2 tbsp vegetable oil
  • 30g butter
  • 2 large russet potatoes, peeled and grated
  • Salt and freshly ground black pepper
  • 10g freshly chopped parsley leaves
1) In a nonstick 25cm 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 mins. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 mins, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.

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