Pan-Fried Potato Cake
- Ready In:
- 40mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs yukon gold potatoes
- 1 tablespoon vegetable oil
- 6 tablespoons butter, cut in 4 pieces
- salt and pepper
directions
- Peel and julienne potatoes into 3"x1/8" strips.
- Heat oil in a 10-12" sautee pan over high heat until oil begins to smoke.
- Add potatoes to pan all at once and press down with back of spatula; quickly jerk pan back and forth for 1 minute to prevent sticking.
- Lower heat to medium, wait 1 minute, then put butter around sides of pan.
- Season with salt and pepper and continue to cook 10 minutes, pressing down every few minutes with spatula.
- Flip pancake: Hold cake back with spatula and drain butter into a small bowl. Tilt pan away from you and jerk it up and toward you rapidly.
- ***If you are not comfortable flipping it that way, invert it onto a plate and slide it carefully back into the pan***.
- Pour reserved butter back into pan, add more salt and pepper if desired and cook 10 minutes more.
- Drain excess butter, cut in wedges and serve.
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RECIPE SUBMITTED BY
Books and cooking are my passions...I love cookbooks by default. I will begin working on a Masters in English this coming fall...hopefully I'll still have time to cook! Someday I'd like to be able to publish my own cookbook from my family's recipes, but for now I'm just going to concentrate on getting my degree and becoming a better cook. I have an amazing boyfriend who, at 30, is just learning how to like vegetables and two rad, stripey cats.