2 tsps seasoning salt (or use 1/2-1 tsp white salt or to taste) .
1 pinch cayenne pepper (or to taste) (optional) .
4 tbsps butter, divided .
2 tbsps fresh parsley (can use more) .
black pepper .
2-3 green onions, finely sliced .
1-2 tbsp fresh minced garlic (or to taste) .
4 large eggs
Directions
Step #1 In a large bowl mix together shredded potatoes with green onions, garlic, seasoned salt, parsley, eggs, black pepper & cayenne (if using).
Step #2 Heat 2 tbsps butter with 1 tbsp olive oil In a large-ish frypan over med-heat/flame until hot.
Step #3 Spread the potato mixture evenly in the skillet using back of a large spoon.
Step #4 Cook over medium-high heat for 2-3 mins to brown the underside.
Step #5 Reduce heat & cook further for another 6-7 mins or until potato mixture is firm on one side.
Step #6 Using two spatulas turn the pancake over, carefully lift & add in 2 tbsps butter or 1 tbsp each of butter & olive oil under the pancake; cook for another 5-7 mins or until the pancake is set & done to desired crispness.
Step #7 Spice up the top this with more black pepper if desired.