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Instructions |
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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.
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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.
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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.
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Just before serving, loosen the cake with the spatula, place a round serving plate over the pan and invert the potato cake.
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Originally Submitted
8/24/2017
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