Easy Gourmet Potato Cake
|Finely chopped onion||30 Milliliter (2 Tablespoon)|
|Black pepper||1⁄4 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|Butter/Margarine||15 Milliliter (1 Tablespoon)|
|Grated mozzarella cheese||125 Milliliter (1/2 Cup)|
|Chopped parsley||2 Tablespoon|
|Sour cream||2 Tablespoon|
Peel and coarsely grate the potato into a medium bowl.
Add the finely chopped onion, salt, pepper, and seasoned salt and toss thoroughly to make sure that all the potato is fully coated.
Melt the butter in a small non stick fry pan or crepe pan over medium heat.
Press the grated potato mixture into the pan, flattening it with a spatula.
Let the potato cook, without turning, for approximately 8 minutes; check the underside for uniform golden brown colour.
Use a flexible spatula to turn the potato cake upsidedown. (You may wish to accomplish this by sliding the potato cake onto a plate and then flipping it back into the pan upsidedown.)
Sprinkle the cooked, upturned side liberally with the grated Mozzarella cheese and parsley.
Cook the second side until you have the same golden brown colour.
Serve hot immediately.