I'd post a pic but I already ate it.

So, I've been avoiding McDonald's to save money and because I'm chubbs.
One out of two aint bad-I'm saving money with this one! McDonald's-you can keep your hashbrowns! I made a single serving with one small russet to sastify that craving, and skipped the parsley. OH, and I squeezed the potatoes of extra moisture first.

Crispy Potato Cake
Recipe courtesy Melissa D'Arabian
Prep Time:10 min
Cook Time:20 min
Level:Easy
Serves:4 servings

Ingredients
2 tablespoons vegetable oil
2 tablespoons butter
2 large russet potatoes, peeled and grated
Kosher salt and freshly ground black pepper
2 tablespoons freshly chopped parsley leaves

Directions
In a nonstick 10-inch saute pan, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.