4 c. coarsely shredded potatoes, squeezed dry
2 tbsp. olive oil
2 tbsp. butter
2 tbsp. fresh rosemary (or 2 tsp. dried)
Salt and pepper

With medium/low heat, melt butter and olive oil in 12 inch non-stick skillet. Squeeze excess water from potatoes. Add to skillet. Press flat into a cake. Sprinkle with salt and pepper to taste. Sprinkle with rosemary. Reduce heat to low, cover, and cook for 5 to 10 minutes. Place a plate over the skillet. Invert cake onto the plate. Slide the cake back into the skillet so that raw side is on the bottom. Cover and cook another 5 to 10 minutes.