This is an easy version of a Swiss potato pancake, this time with a Mediterranean twist. Serve this dish with grilled meats. 2 tbsp. butter 2 tbsp. olive oil 2 tsp. chopped fresh rosemary Salt & freshly ground black pepper Fresh rosemary sprig

Pat potatoes dry with paper towels. Melt butter with olive oil in a heavy 12 inch skillet over medium heat. Add potatoes to skillet and press to form a cake. Sprinkle with chopped rosemary, salt and pepper. Cook until crisp, about 6 minutes on each side. Garnish with rosemary sprig and serve hot. Serves 2-4.