Pan-baked potato cake

YOU
10 servings
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Starch

By Food24 November 03 2009
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Ingredients (5)

1.00 kg potatoes
1.00 onion — finely chopped
30.00 ml fresh parsley — chopped
45.00 ml oil
fresh parsley — for garnish
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Method:

Boil the potatoes in their jackets in salted water until just tender. Skin and cut into fairly large chunks. Add the onion and parsley and mix.
Heat the oil in a large non-stick pan and press the mixture into the pan. Fry for about 10 minutes over medium heat until golden brown at the bottom. Holding a plate over the pan, carefully turnout the potato cake so the browned side is facing up. Carefully slide the potato cake back into the pan with the browned side facing up.
Bake for another 5-10 minutes or until golden brown underneath. Serve hot with oven-baked tomatoes and mushrooms and bacon.
Serves about 10.



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