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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.