Ready in under 30 minutes, these golden-crisp potato cakes are a brunch-time essential.
Ingredients
Method
- In a nonstick 25cm sauté 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.
Rate this recipe
Overall Rating:
4.80
(24)
