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Source: The Working Family's Cookbook

Potato Skillet Cake
Serve this potato cake with roasts, grilled steaks or scrambled eggs.
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Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 15 minutes
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2 tablespoons Crisco® Vegetable Oil
1 tablespoon unsalted butter or margarine
2 large baking potatoes, peeled and shredded
2 scallions, finely chopped
salt and pepper




Heat the oil and butter in a medium-size nonstick frying pan over medium-high heat. Add half the potatoes, spreading them out in an even layer. Sprinkle the scallions on top of the potatoes. Arrange the remaining potatoes in an even layer on top of the potatoes and season with salt and pepper.

Reduce the heat to medium-low, cover and cook for 6 to 8 minutes until the bottom of the potato pancake is golden brown. To turn the pancake, hold a dinner plate on top of the frying pan with one hand. With your other hand, flip the frying pan and the plate upside down at the same time so that the pancake falls out of the frying pan and onto the plate. Slip the potato pancake, browned side up, back into the frying pan. Cook, uncovered, for another 6 to 8 minutes until the underside of the potato pancake is cooked. Serve immediately cut into wedges.





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Customize this salsa with a cup of thawed corn kernels or some chopped red bell pepper. Serve this with tortilla chips for your next party.
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