Potato Cake

• 4 cups coarsley grated potatoes
• 2 eggs, beaten
• 14 cup self raising flour
• 14 cup sour cream
• 6 teaspoons grainy mustard
• 1 tablespoon chopped fresh chives
• salt
• freshly ground pepper
• 2 tablespoons olive oil

1. Squeeze liquid from potato; combine with egg, flour, sour cream, mustard, chives and salt and pepper; mix well.
2. Heat oil in a heavy-based frying pan over low heat; swirl oil to coat sides and base of pan.
3. Spread potato mixture into pan, pressing down well; cook 5 minutes, or until golden brown and set on base.
4. Use 2 large spatulas, one on top and one underneath, to flip cake over, or cut into 4 wedges and flip each separately.
5. Cook until set and golden on both sides.
6. Season to taste with salt and peppe.
7. Serve warm or cold.

coarsley grated potatoes, eggs, flour, sour cream, grainy mustard, fresh chives, salt, freshly ground pepper, olive oil

Taken from www.food.com/recipe/potato-cake-11989 (may not work)