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.

Ingredients

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

Directions

1. 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.

2. 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.

3. Invert potato cake onto a plate. Heat remaining butter in skillet. Return cake to skillet, browned side up.

4. Cook until potato cake is browned on bottom, about 10 minutes. To serve, slice into wedges.