Crispy Potato Cake – a delicious recipe with vegetable oil, unsalted butter, russet potatoes, kosher salt, ground black pepper, parsley. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oil and butter over medium heat in a nonstick 10-inch skillet.
2
Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan.
3
Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
4
Slide the potato cake onto a large plate and invert it onto another plate.
5
Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper.
6
Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
7
Slide the potato cake onto a cutting board.
8
Cut into wedges, sprinkle with parsley, and serve.
155
kcal
Calories
13
g
Fat
9
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 tablespoons unsalted butter, 2 large russet potatoes, peeled and grated, 3/4 teaspoon kosher salt, and more.
Yes, Crispy Potato Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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