1/4 cup shredded cheese, (swiss, parmesan, or gruyere)
1/2 stick butter
1 small onion, chopped
pinch freshly ground pepper
1 tablespoon Tuscan Seasoning
fresh chives, chopped for garnish
Saute onions using about 1 tsp of the butter (or olive oil)
In a bowl combine potatoes, flour, salt and pepper, cheese, onion and optional basil, oregano, rosemary.
In a non stick pan melt 2 Tbs butter over medium heat Add two 1/4 cup mounds of potato mixture. After a few minutes, press down and shape potatoes gently with spatula. Cook until the potatoes are tender and the bottom is crispy and brown. About 10 minutes.
Add 1 Tbs butter to the pan. Turn over the cakes. Cook until other side is crispy and brown.
Remove the pan from the heat and let stand 2-3 minutes. Slide potato cakes onto serving plate. Continue cooking the rest of the potato mixture the same way. Garish with chives.