To make a low-fat, money-saving version of this French classic, substitute 3/4 cup egg substitute for the whole eggs and low-fat milk for the half-and-half.
1. Combine potatoes and chives in a large bowl; mix well. Heat 2 tablespoons butter in a large skillet over medium heat. Add potatoes; shape into an 8-inch cake. Reduce heat to low.
2. Combine eggs, half-and-half, Parmesan and seasoned salt in a small bowl; mix well with a fork. Pour egg mixture over potato cake. Cook until browned, about 15 minutes.
3. Invert potato cake onto a plate. Heat remaining butter in skillet. Return cake to skillet, browned side up.
4. Cook until potato cake is browned on bottom, about 10 minutes. To serve, slice into wedges.