3 lbs. large baking potatoes or waxy potatoes
1 stick (4oz.) butter
2 tablespoons sunflower oil
salt & freshly ground black pepper
1 teaspoon parsley, finely chopped
Boil the potatoes for 10 minutes until just tender but not overcooked. Drain and set aside to cool, then peel when easy to handle. Chill in the fridge for few hours. Using a large cheese grater or food processor, grate the potatoes. Add salt and pepper and parsley to taste. Melt half the butter and half oil in a saute pan. Add the potato mix and flatten into a pancake shape in the pan. Cook over a low heat for about 15 minutes. Once the bottom side is golden and set, carefully transfer to a plate. Add the rest of the butter and oil to pan. Flip potato cake on to pan cook the other side until golden. Suggestion: Try adding grated swiss to the potato before cooking.
