Edible Columbus’ Tricia Wheeler’s Potatoes Anna

SOURCE: Tricia Wheeler - Publisher & Editor, Edible Columbus

YIELD: 4 people

1 Pound baking potatoes
1 ½ Tbsp melted butter
1 Tbsp vegetable oil, plus more if needed
Salt & freshly ground pepper

1. Peel the potatoes and grate them coarsely. Immediately toss them with the melted butter and season with salt and pepper.
2. Heat the oil in a small to medium non stick pan. Add the potato mixture and press down to form an even layer that covers the pan. Cook over medium heat for 7-10 minutes until the base in browned.
3. Loosen the potato cake by shaking the pan or running a thin spatula under it.
4. To turn it over, invert a large baking tray over the frying pan and, holding it tightly against the pan, turn them both over together. Lift off the frying pan, return it to the heat and add a little oil if it looks dry. Slide the potato cake into the frying pan and continue cooking until crisp and browned on both sides. Cut in wedges - Serve hot.

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