6 c  Potatoes, shredded
1 1/2 c  Zucchini, shredded
1/2 c  Onion, chopped
2 tb Butter
2 tb Salad oil
1/2 c  Sour cream
1/2 c  Salsa

Combine potatoes, zucchini and green onion. Toss to blend. In skillet
heat 1 T butter and oil over med. heat. Add potato mixture and cook 15
min. until golden. Place baking sheet over skillet: invert potato cake
onto baking sheet. Heat remaining oil and butter in skillet. Cook 15 min.
longer until cooked through and golden. Slide onto serving plate. Top
with sour cream and salsa.

Firelands Farmer