Golden shredded potatoes bound with egg and pan-fried until the edges crisp up. These cakes need nothing but butter and a skillet, so they're a fast supper for two when you want something warm and filling.

Serves 2. 20 minutes, 20 at the stove.

About 950 calories a serving, 52 g protein, 4 g carbohydrate, 81 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 2 eggs into a bowl and beat them with a fork until combined. Measure out 2 cups of the frozen potatoes directly into the eggs and stir until the potatoes are evenly coated. Season with a pinch of salt and pepper.
2. Set a 10-inch skillet over medium heat and add 1 tablespoon butter, swirling to coat the pan. When the butter foams, drop half the potato mixture into the center and use the back of a spoon to press it into a cake about 3 inches wide and one-half inch thick. Cook for 4 to 5 minutes, until the bottom is deep golden.5 min
3. Flip the cake gently and cook the other side for 3 to 4 minutes, until golden and crisp all over. Transfer to a plate and repeat with the remaining 1 tablespoon butter and potato mixture. Both cakes should be ready in about 8 minutes.4 min

Note Serve with sour cream and chives, or a fried egg on top. Leftovers keep in the fridge for three days and reheat well in a skillet. Double the recipe if you're hungry.