Crispy Leek & Potato Cakes

Ingredients

8 oz. SilverBrook Grade AA Unsalted Butter
        RFS Item 73410
40 oz. leeks, thinly sliced
2 Tbsp. salt
2 tsp. Culinary Secrets Ground Black Pepper
         RFS Item 24108
1 pkg. Bountiful Harvest Hash Browns, refreshed
          RFS Item 31868
8 eggs, beaten
8 Tbsp. all-purpose flour
20 oz. SilverBrook Grade AA Unsalted Butter, clarified
          RFS Item 73410
20 oz. sour cream
2 oz. Italian parsley, finely minced

Directions

1. In a large saute pan, melt the butter and add the leeks. Saute until softened.
2. Season the leeks with salt and pepper.
3. Add the leeks to the hash browns, eggs and flour. Stir gently to combine without braking up the shreds.
4. For each cake heat 1 oz. of butter in a 10" non-stick skillet.
5. Add 8 oz. of potato mixture, flattening firmly with the back of a spatula.
6. Cover and cook voer medium heat for 3 to 4 minutes, or until golden brown.
7. Slide the cake onto a flat plate and invert over the pan to turn the cake. Cover and continue to cook until golden brown on both sides.
8. Slide onto a plate and cut into 6 equal portions.
9. Garnish with 1 oz. of sour cream and sprinkle with minced parsley.

Yield: 20 servings (8 oz. each)