2 med. Russet potatoes
2 tbsp. salad oil or olive oil
2 tbsp. butter
1 tsp. seasoned salt
1/4 tsp. pepper
1/4 c. sour cream (optional)
Parsley sprigs or sliced green onion

Put 1 tablespoon each of the oil and butter in a 6 to 8 inch frying pan with non-stick finish. Set over medium heat to melt butter. Shred potatoes. Add shredded potato. With a fork, press potato into a compact, even layer that covers the bottom of pan. Cover. Cook over medium heat for 5 minutes, uncover.

Cook over medium-low heat until bottom is well browned, about 15 minutes. Sprinkle with salt and pepper. Slide pancake on large plate. Put remaining oil and butter into pan. Once butter melts, invert cake back into pan. Cook, pressing down to compact about 15 minutes or until brown.