Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: squeeze liquid from potato; combine with egg, flour, sour cream, mustard, chives and salt and pepper; mix well. heat oil in a heavy-based frying pan over low heat; swirl oil to coat sides and base of pan. spread potato mixture into pan, pressing down well; cook 5 minutes, or until golden brown and set on base. use 2 large spatulas, one on top and one underneath, to flip cake over, or cut into 4 wedges and flip each separately. cook until set and golden on both sides. season to taste with salt and peppe. serve warm or cold.

Target recipe: preheat oven to 425°f with rack in middle. peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. spread evenly in a 2-quart shallow baking dish and add broth. cover tightly with foil and bake 30 minutes. uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.