Crispy potato pie

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 260, total fat 13 G., saturated fats 4 G., proteins 4 G., carbohydrates 34 G., fiber 2 G., cholesterol 15 mg, sodium 364 mg, sugar 1 G.

Grated and fried into a golden potato pie, super-cheap potatoes turn into an impressive treat that any budget-conscious cook will appreciate. This delicious, crispy potato pie makes a great side dish for meat, any dish with sauce, or scrambled eggs with salsa. Scrambled eggs and potatoes for dinner are so easy to make, and the taste is truly soothing at the end of a busy day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons of vegetable oil
2 tablespoons unsalted butter
2 large potatoes, peeled and grated
3/4 teaspoon coarse salt
1/4 tsp ground black pepper
2 tbsp finely chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, black pepper, parsley

Cooking the dish according to the recipe:

In a 25cm nonstick skillet, melt the butter over medium heat. Once melted, add the potatoes and spread them into an even layer, pressing them gently into the pan with a spatula. Season with a little salt and pepper and fry the potatoes, without moving or stirring, until crisp and golden brown on the bottom, 8–10 minutes.
Transfer the potato pie to a large plate and invert it onto another plate. Return the potato pie to the pan, browned side up, and sprinkle with the remaining salt and pepper. Continue cooking until the bottom is golden brown and the potato pie is cooked through, another 7–9 minutes.