Crispy Potato Cake

By Tonya_Speed

Recipe courtesy Melissa D'Arabian

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

Preparation

Step 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.