Skillet Potato Cake for 6

[Guest guest]

Skillet Potato Cake

 

1 lb. (3 medium) russet potatoes, peeled, boiled, mashed

2 tsp. dried chives, snipped

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

3 eggs, beaten

1/4 cup half-and-half cream

1/4 cup grated Parmesan cheese

1/2 tsp. seasoned salt (i.e., Lawry's, McCormick, etc.)

 

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 " cake. Reduce

heat

to low.

 

Combine eggs, half-and-half cream, 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.

 

Invert potato cake onto a plate. Heat remaining butter in skillet. Return

cake to skillet, browned

side up.

 

Cook until potato cake is browned on bottom, about 10 minutes. To serve,

slice into wedges.

 

Serves: 6.