|
|
Instructions |
|
|
|
Scrub dirt off the potatoes and put in a saucepan of cold water. Cover with a lid and bring to the boil. Boil for about 7 minutes, until the potatoes are barely tender. Drain and leave until cold, preferably overnight.
|
|
|
|
Skin the potatoes and grate them coarsely.
Melt the butter in a large heavy based pan. Add the potatoes, sprinkle with the salt and season taste with the freshly ground pepper.
|
|
|
|
Fry over moderate heat for about 15 minutes, and as the potatoes brown underneath, turn them with a spatula. Towards the end of the cooking time, press down gently on the potato mixture to form a pancake. Allow this to become crisp and brown on the underside.
|
|
|
|
Just before serving, loosen the cake with the spatula, place a round serving plate over the pan and invert the potato cake.
|
|
|
|
Originally Submitted
8/24/2017
|
