Potato Cake

1. 1

   Squeeze liquid from potato; combine with egg, flour, sour cream, mustard, chives and salt and pepper; mix well.

2. 2

   Heat oil in a heavy-based frying pan over low heat; swirl oil to coat sides and base of pan.

3. 3

   Spread potato mixture into pan, pressing down well; cook 5 minutes, or until golden brown and set on base.

4. 4

   Use 2 large spatulas, one on top and one underneath, to flip cake over, or cut into 4 wedges and flip each separately.

5. 5

   Cook until set and golden on both sides.

6. 6

   Season to taste with salt and peppe.

7. 7

   Serve warm or cold.

No additional tips available.