Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Potatoes, shredded |
| 1½ cup | Zucchini, shredded |
| ½ cup | Onion, chopped |
| 2 tablespoons | Butter |
| 2 tablespoons | Salad oil |
| ½ cup | Sour cream |
| ½ cup | Salsa |
Combine potatoes, zucchini and green onion. Toss to blend. In skillet heat 1 T butter and oil over med. heat. Add potato mixture and cook 15 min. until golden. Place baking sheet over skillet: invert potato cake onto baking sheet. Heat remaining oil and butter in skillet. Cook 15 min.
longer until cooked through and golden. Slide onto serving plate. Top with sour cream and salsa.
Recipe By : Firelands Farmer File