You will need:<\/b>
\n* One kilogram potatoes.
\n*100 grams cream cheese.
\n* Two tablespoons sour cream.
\n* Two spring onions, very finely chopped.
\n* Two teaspoons lemon zest.
\n* One egg, lightly beaten.
\n* Salt and freshly ground black pepper.
\n* One tablespoon extra-virgin olive oil.
\n* One tablespoon butter.<\/p>\n
What to do:<\/b>
\nPeel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl.
\nSoften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, spring onions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
\nHeat the oil and butter in non-stick pan over medium heat. Drop mounds of potatoes into pan and gently press down to flatten a bit. Crisp the potatoes until deeply golden on each side, about seven to eight minutes total. Mixture makes eight golden cakes.
\n* Recipe courtesy of Rachael Ray<\/p>