Quick, Simple and Crispy Potato Pancakes

Image by churl via Flickr

Try these extra-crispy skillet-sized potato pancakes for breakfast, brunch or supper. They're delicious and everyone will be asking for more.

INGREDIENTS:
2 medium sized Russet potatoes
2 tablespoons of salad oil or olive oil
2 tablespoons of butter
1 teaspoons of seasoned salt
1/4 teaspoon of pepper
1/4 cup of sour cream, optional Parsley sprigs or sliced green onion

PREPARATION:
Put 1 tablespoon of each of the oil and butter in a 6 to 8 inch frying pan with non-stick finish. Set over medium heat to melt the butter.
Add shredded potato. With a fork, press the potato into a compact, even layer that covers the bottom of the pan. Cover and cook over medium heat for about 5 minutes.
Uncover and continue cooking over medium heat until the bottom is well browned, about 15 minutes. Sprinkle with salt and pepper.
Slide the pancake out onto the lid of the pan or a large plate. Put the remaining oil and butter into the pan. Once the butter melts, invert the pancake back down into the pan.
While it is cooking press down with a fork to compact until bottom is well browned. Sprinkle with salt and pepper.
Slide the pancake out onto a warm plate. Cut into wedges to serve.
If you'd like you can top each wedge with sour cream. Garnish with parsley springs or green onion.

Now, yell up the stairs that breakfast is ready and back up cause they'll all come running for this tasty treat.

Steve and Kim

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