Potato Cake

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter
  • 1 1/4 pounds waxy potatoes, such as Yukon gold
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 2 tablespoons vegetable oil
Directions
  • Melt 2 tablespoons of the butter in a microwave safe bowl and set aside. Peel and grate the potatoes with the shredding attachment of a food processor, or on the wide holes of a box grater. Transfer potatoes to a bowl, and season with salt, pepper, and nutmeg. Drizzle the oil and melted butter over the potatoes and toss to coat evenly. Heat a medium non-stick skillet over medium heat. Add the potatoes and spread to evenly fill the skillet. Cook the potato cake, adding a few nut size bits of the remaining butter around the edges until the underside is crispy brown, about 10 minutes.

  • Reduce the heat to medium-low flip the cake sliding onto a plate and then inverting back into the pan. Cook; adding the last of the butter as before around the edges, until golden brown and potatoes are cooked through, about 10 minutes more. Serve immediately.

  • Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Vanilla Cranberry Can Cakes

    Recipe courtesy of Sandra Lee