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    Stove-Top Potato Cake


    Source of Recipe


    internet

    Recipe Introduction


    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.


    Recipe Link: http://cooking village.com

    List of Ingredients




    1 pound russet potatoes, peeled, boiled, mashed

    2 teaspoons dried chives

    1/4 cup (1/2 stick) butter, divided

    3 eggs, beaten

    1/4 cup half-and-half

    1/4 cup grated Parmesan cheese

    1/2 teaspoon seasoned salt

    Recipe




    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.



 

 

 


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