2 lb potatoes, peeled and grated2 green onions, diced
1 clove garlic, minced
Dash red pepper flakes
1/4 tsp Herbes de Provence or Italian herbs
Salt to taste and freshly ground pepper
Squeeze the water out of the potatoes - I find wrapping them in a clean kitchen towel and wringing them out works best. Toss the potatoes with the remaining ingredients. Heat a tablespoon each of butter and olive oil in a large non-stick skillet and distribute the potatoes evenly in a single layer on the pan. Allow to cook for about 10-15 minutes, undisturbed to brown the first side.
Check cooked side with a spatula. When nicely browned, place a plate over potatoes and flip cake onto plate. Slide it un-cooked side down, back into the pan. Cook another 10-15 minutes until the potatoes are cooked through. Slide onto a serving platter and cut into wedges.
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