Herbed Potato Cakes
Nicole
ingredients
- 2 Idaho potatoes (about 1.5 lbs), peeled & grated
- 2 large eggs
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh basil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 6 tbsp vegetable oil
directions
- 1
Rinse the potatoes in a large bowl of water & drain well. Transfer to a dish towel & wring dry. If necessary, wring again in a second towel. Place in a large bowl & add the remaining ingredients. Stir to mix well.
- 2
Heat 3 tbsp of the oil in a medium skillet. Divide the potato mixture into fourths. Form each portion into a 4-inch round cake, about 1/2 inch thick, squeezing out the excess moisture. Place 2 cakes in the hot pan and cook until golden brown, about 5 to 6 mins per side, turning several times. Remove from the pan & drain on paper towels. Wipe the pan clean with a paper towel and repeat with the remaining ingredients.
Source: Nicole
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