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1
Peel and grate the potatoes and the onion into a small mixing bowl.
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2
(I use the grating blade of my food processor but grating by hand works just as well.) Stir in the egg and the flour.
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3
If the batter looks to runny add a little more flour- if it is too dry, add a splash of milk.
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4
Season well with pepper and salt and any other optional ingredients.
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5
Melt oil and butter together in a medium frypan and heat until sizzling.
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6
You can now add the batter in one of two ways: Dad's Method- Add spoonfuls of batter to the pan to form circles about 8-10cm (4 inches) in diameter.
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7
Cook for about 5 minutes on each side or until golden brown.
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8
Cook in batches of 2 or 3 and keep warm on a plate in an oven set on a low temperature.
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9
My Method- Tip all of the batter into the frypan and flatten it out with the back of a spoon so that it fills the whole pan evenly.
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10
Cook on one side for about 5 minutes then invert a dinner plate over the top of the pan and tip the potato cake onto the plate.
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11
Now, simply slide the cake back into the pan and cook on the other side for about 5 minutes.
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12
When both sides are cooked, invert the potato cake onto the plate again and cut it into wedges.
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13
Serve topped with mayonnaise, sour cream or ranch dressing and chopped chives or chopped green onions.
