2 Person Potato Pancake

Ingredients:
2 medium-size Russet potatoes
2 Tbsp. salad oil or olive oil
2 Tbsp. butter or margarine
1 tsp. seasoned salt
¼ tsp. pepper
¼ cup sour cream, optional
Parsley sprigs or sliced green
Onion

To Shred Potatoes: Peel; rinse. Run potatoes lengthwise through the coarse blades of a vegetable shredder. Immerse shredded potato in cold water to prevent darkening until ready to cook. Drain well.
 
l Put 1 tablespoon 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.

2 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.
3 Uncover. Cook over medium to medium-low heat until bottom is well-browned, about 15 minutes. Sprinkle with salt and pepper.
4 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.
5 Cook, pressing down with fork to compact, until bottom is well-browned, about 15 minutes more. Sprinkle with salt and pepper.
6 Slide pancake out onto a warm plate. Cut into 4 equal wedges.
7 If you like, top each with sour cream. Garnish with parsley sprigs or green onion.