Crispy Potato Pancake - cooking recipe

Ingredients

2 medium size Russet potatoes
2 Tbsp. salad or olive oil
2 Tbsp. butter or margarine
1 tsp. seasoned salt
1/4 tsp. pepper
1/4 c. sour cream (optional)
parsley sprigs or sliced green onion

Preparation

To shred potatoes:
Peel and rinse.
Run potatoes lengthwise through the coarse blades of a vegetable shredder.
Immerse shredded potato in cold water to prevent darkening until ready to cook.
Drain well.