Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 tablespoons butter

  3. 2 large russet potatoes , peeled and grated Kosher salt and freshly ground black pepper

  4. 2 tablespoons freshly chopped parsley leaves

Instructions Jump to Ingredients ↑

  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.


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