Shoestring potato cake

• 3 small spuds(Russetts)or what ev.
• 1/4 tsp onion powder
• 1 pinch garlic powder
• 1/4 tsp Celery seed
• 1/4 tsp Italian seasoning or rosemary, oregano, sage whatever you like.
• 1 S&P to taste
• 2 tbsp Grated cheddar

1. Wash and peel potatoes if so desired, I left my peeling on thats were most of the nutrients are.
2. With box grater or food processor grate your potatoes.
3. In a spice mill grind your celery seed & Italian seasoning.
4. add to spuds
5. Add onion powder garlic and herbs.
6. Add about 1/4 teaspoon of salt and pepper.
7. Gett in there with your fingers or a fork& mix it up.
8. In a nonstick pan that's been heated to medium high, add 1 tablespoon or so of oil enough to cover the bottom of your pan I used canola.
9. Sometimes I use bacon grease or a 50/50 mix of oil and butter for flavor of course.
10. With your potatoes spread out in the pan to cover the bottom take a spatula and pat down the top to flatten.
11. Fry for 6 min.
12. or so untill golden brown.
13. Lift the edges if you have to check, I can tell by the sound of it moving in the pan.
14. When the edges start to crisp up.
15. With a quick snap of the wrist flip your potato cake over and Fry the other side for only 3 to 4 minutes,doesn't take as long on second side.
16. when second side is frying add your cheese to melt.
17. Garnish with a little parsley flakes, re S&P it to taste.
18. Sour cream, Ranch, ketchup, little smoking Chipotle hot sauce Hey its your potato.
19. Find your favorite herbs and condiments to use.

spudsrussettsor what, onion, garlic, celery, italian seasoning, sp, cheddar

Taken from cookpad.com/us/recipes/358594-shoestring-potato-cake (may not work)