This recipe was on the Food Network the other day and I decided to try it out. It's essentially a big, slice-able potato pancake, but it makes for a nice presentation. It worked equally well for dinner with steaks on the grill sprinkled with thyme as it did for breakfast with eggs and bacon. It's a synch to make too.

Adapted from Melissa D'Arabian's recipe

Ingredients

2 tablespoons olive oil
2 tablespoons butter
3-4 large russet potatoes, peeled and grated
Kosher salt and freshly ground black pepper
2 tablespoons freshly chopped parsley leaves

Directions

In a nonstick 12-inch saute pan, heat 1 tablespoon of the olive oil over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook (add 2nd tablespoon of olive oil while potato cake is still on the plate. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.