Potato Cake
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.