Crispy Potato Cake

• 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

1. In a nonstick 10-inch saute pan, heat the vegetable oil and butter over medium heat.
2. Press grated potato into pan.
3. Season with salt and pepper.
4. Let cook undisturbed until crisp on bottom, 8 to 10 minutes.
5. Gently flip onto a plate and then slide other side into pan to cook.
6. Salt and pepper second side.
7. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned.
8. Cut into wedges, sprinkle with parsley and serve.

vegetable oil, butter, russet potatoes, kosher salt, freshly chopped

Taken from www.foodnetwork.com/recipes/melissa-darabian/crispy-potato-cake-recipe.html (may not work)