Stove-Top Potato Cake
The budget- and diet-conscious cook can save money and calories when making this skillet potato cake. Just use 3/4 cup egg substitute instead of the whole eggs and use milk instead of the cream.
1 lb russet potatoes, peeled, boiled, mashed
2 tsp dried chives
4 Tbsp (1/2-stick) butter, divided
3 eggs, beaten
1/4 cup half-and-half
1/4 cup grated Parmesan cheese
1/2 tsp seasoned salt
Combine potatoes and chives in a large bowl; mix well. Heat 2 tablespoons butter in a large skillet over medium heat. Add potatoes; shape into an 8-inch cake. Reduce heat to low.
Combine eggs, half-and-half, Parmesan and seasoned salt in a small bowl; mix well with a fork. Pour egg mixture over potato cake. Cook until browned, about 15 minutes.
Invert potato cake onto a plate. Heat remaining butter in skillet. Return cake to skillet, browned side up.
Cook until potato cake is browned on bottom, about 10 minutes. To serve, slice into wedges.
Potato Cake recipe tip: Using frozen instant potatoes or leftover mashed potatoes will save a lot of time in the preparation of this side dish.