Crispy Potato Pancakes
2 med. size russet potatoes
2 tbsp. salad oil or olive oil
2 tbsp. butter or margarine
1 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. sour cream, optional
Parsley sprigs or sliced green onion
TO SHRED POTATOES:
Peel; rinse. Run potatoes lengthwise through the coarse blades of a vegetable shredded.
Immerse in cold water to prevent darkening until ready to cook. Drain well.
Double the ingredients. Cook in an 8×10 inch pan.
Put one tablespoon each of the oil and butter in 6-8 inch frying pan with non-stick finish. Set over medium heat to melt butter. Add shredded potato. With a fork press potato into compact even layer that covers the bottom of pan. Cover. Cook over medium heat for 5 minutes. Uncover. Cook over medium-low heat until bottom is well browned, about 15 minutes. Sprinkle with salt and pepper. Slide pancake out onto lid of pan or large paper plate. Put remaining oil and butter into pan. Once butter melts, invert cake back into pan. Cook, pressing down with fork into compact, until bottom is browned, about 15 minutes more. Sprinkle with salt and pepper. Slide pancake out onto warm plate. Cut into 4 equal wedges. If you like, top each with sour cream. Garnish with parsley sprigs or green onion.