Herbed Potato Cake:

3/4 to 1 pound Idaho potatoes, peeled and grated

1/2 onion, grated

1 large egg

1 tablespoon chopped fresh parsley leaves

1 tablespoon chopped fresh basil leaves

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon salt

Pinch freshly ground black pepper

3 tablespoons vegetable oil or clarified butter

Essence, recipe follows

Rinse the potatoes in a large bowl of water and drain well. Place in a dish towel and wring dry.

Place the potatoes in a large bowl and add the remaining ingredients except oil and Essence. Stir to mix well.

In a large skillet, heat the oil over medium-high heat.

Pat the potato mixture into a large round, then press into a cake about 1/2-inch thick, squeezing out any excess moisture. Place in the skillet and cook until golden brown, about 6 minutes per side, turning twice.

Remove from the pan and drain on paper towels. Season lightly with Essence and serve hot.

Yield: 1 large cake (2 servings)