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Crispy Potato Pancake

2 medium-size Russet potatoes
2tbsp. olive oil
2tbsp. butter or margarine
1tsp. seasoned salt
1/4tsp. pepper
1/4c. sour cream, optional
Parsley sprigs or sliced green onion


To shred potatoes:Peel; rinse. Run potatoes lengthwise through coarse blades of a vegetable shredder. Immerse shredded potato in cold water to prevent darkening until ready to cook. Drain well.
Put 1tbsp. each of the oil and butter in a 6-to-8-inch frying pan with non-stick finish. Set over medium heat to melt butter.

Add shredded potato. With a fork, press potato into a compact, even layer that covers the bottom of pan. Cover. Cook over medium heat for 5 minutes.
Uncover. Cook over medium to medium-low heat until bottom is well-browned, about 15 minutes. Sprinkle with salt and pepper.

Slide pancake out onto lid of pan or a large plate. Put remaining oil and butter into pan. Once butter melts, invert cake back into pan.
Cook, pressing down with fork to compact, until bottom is well-browned, about 15 minutes more. Sprinkle with salt and pepper. Slide pancake onto a warm plate. Cut into 4 equal wedges.

If you like, top each with sour cream. Garnish with parsley sprigs or green onions.

Serves 2