Prep 5 mins
Cook 15 mins
From Martha Stewart.
- Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
- Heat a 10-inch nonstick skillet over medium-high heat, and add t canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5-7 minutes.
- Flip pancake, and add remaining t of oil, drizzling around the edge of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5-7 minutes more.
- Transfer to a cutting board; cut into wedges. Serve immediately.
Who would have thought something so simple could be so good! Served with a fried egg and a little ketchup-delish! Thank you!
Martha Stewart had one with nutmeg and cream after cooking, then serve in wedges. I have made this will allspice also and plain as this is. It is very good.I serve with scrambled eggs.