Crispy Potato Pancake
- 2 medium-size Russet potatoes, shredded
- 2 Tbsp salad oil or olive oil
- 2 Tbsp butter or margarine
- 1 tsp seasoned salt
- 1/4 tsp pepper
- 1/4 cup sour cream (optional)
- Sprigs of parsley or sliced green onion
Peel and rinse the potatoes. Run them lengthwise through the coarse blades of a vegetable shredder. Immerse the shredded potato in cold water to prevent from darkening until ready to cook. Drain well.
Put 1 Tbsp each of the oil and butter in a 6 to 8-inch frying pan with non-stick finish. Set over medium heat to melt the butter.
Add the shredded potato. With a fork, press the potato into a compact, even layer that covers the bottom of the pan. Cover and cook over medium heat for 5 minutes (be patient, you rascal).
Uncover. Cook over medium to medium-low heat for about 15 minutes until the bottom is well-browned. Sprinkle with pepper and salt. Slide the pancake out onto a large plate.
Put the remaining oil and butter into the pan. Once the butter melts, invert the cake back into the pan. Cook, pressing down with a fork to compact, until the bottom is well-browned, about 15 minutes more. Sprinkle with pepper and salt.
Slide the pancake out onto a warm plate. Cut into 4 equal wedges. If desired, top each with sour cream. Garnish with sprigs of parsley or green onion.
Serves 2 People
Put 1 Tbsp each of the oil and butter in a 6 to 8-inch frying pan with non-stick finish. Set over medium heat to melt the butter.
Add the shredded potato. With a fork, press the potato into a compact, even layer that covers the bottom of the pan. Cover and cook over medium heat for 5 minutes (be patient, you rascal).
Uncover. Cook over medium to medium-low heat for about 15 minutes until the bottom is well-browned. Sprinkle with pepper and salt. Slide the pancake out onto a large plate.
Put the remaining oil and butter into the pan. Once the butter melts, invert the cake back into the pan. Cook, pressing down with a fork to compact, until the bottom is well-browned, about 15 minutes more. Sprinkle with pepper and salt.
Slide the pancake out onto a warm plate. Cut into 4 equal wedges. If desired, top each with sour cream. Garnish with sprigs of parsley or green onion.
Serves 2 People
Submitted by Jun 26, 2010
15 min
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