Skillet Potato Cake Recipe
A crispy shredded potato cake that is perfect as a side dish to steak, chicken, pork chops, or fish. It is also great as a breakfast potato to be served with bacon and eggs.
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2 tablespoons butter
2 tablespoons canola oil
2 potatoes - large
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley flakes
Peel and shred the potatoes. Pat dry with a paper towel.
Heat the butter and oil in the skillet over medium heat until sizzling. Add the potatoes and spread out into an even layer; press with spatula to pack down.
Sprinkle top with half of the salt and pepper. Allow potatoes to cook without stirring for 8 to 10 minutes or until the bottom side is brown and crispy.
Flip over by sliding out onto a plate, place another plate over it and flip it over onto the top plate. Then side the potato cake back into the skillet to finish cooking.
Sprinkle second side with remaining salt and pepper; sprinkle the parsley flakes over the top evenly.
Cook for 8 to 9 minutes or until the second side is crisp and nicely browned.
Remove from the heat and side the potato cake out onto a platter. Cut into wedges to serve.
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Skillet Potato Cake Recipe Reviews
skillet potato cake
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"These skillet hash browns were great and so easy to make. It is nice to be able to just use your own fresh potatoes. We will be having these more often. They will be perfect to serve with hamburgers or grilled steak."
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