Crispy Potato Cakes

I'm a big fan of The Next Food Network Star. Last season Melissa D'Arabian won her own show, which she calls, Ten Dollar Dinners. I love the idea of a show that teaches you how to cook on a budget. I think that's a good thing for anyone to learn how to do. We never know when times will get tough, especially with the economy the way it is now.
These potato cakes are a delicious and budget friendly side item. I like to make these when we have breakfast for supper (my favorite). We like to dip these in ketchup, but you could eat them plain or dip them in ranch dressing or whatever else you fancy.

The first time I tried to make this, I used a 10-inch non-stick skillet. It didn't work too well. I've found that the small non-stick skillet works much better. It cooks more evenly and doesn't fall apart when flipping it.

Ingredients:
2 Tablespoons vegetable oil

2 Tablespoons butter
2 large russet potatoes, peeled and grated
Salt and black pepper, to taste
2 Tablespoons fresh chopped parsley leaves (optional)

Directions (these directions are for a 10-inch skillet. Use less potato if using the small skillet):
In a nonstick skillet, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on the bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.

Source: Food Network