Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pan-Fried Potato Cake Recipe
    Lost? Site Map

    Pan-Fried Potato Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    chiclet's Note:

    I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take, I just don't want to lose them in the move.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel and julienne potatoes into 3"x1/8" strips.
    2. 2
      Heat oil in a 10-12" sautee pan over high heat until oil begins to smoke.
    3. 3
      Add potatoes to pan all at once and press down with back of spatula; quickly jerk pan back and forth for 1 minute to prevent sticking.
    4. 4
      Lower heat to medium, wait 1 minute, then put butter around sides of pan.
    5. 5
      Season with salt and pepper and continue to cook 10 minutes, pressing down every few minutes with spatula.
    6. 6
      Flip pancake: Hold cake back with spatula and drain butter into a small bowl. Tilt pan away from you and jerk it up and toward you rapidly.
    7. 7
      ***If you are not comfortable flipping it that way, invert it onto a plate and slide it carefully back into the pan***.
    8. 8
      Pour reserved butter back into pan, add more salt and pepper if desired and cook 10 minutes more.
    9. 9
      Drain excess butter, cut in wedges and serve.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pan-Fried Potato Cake

    Serving Size: 1 (130 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.8
     
    Calories from Fat 187
    56%
    Total Fat 20.8 g
    32%
    Saturated Fat 11.4 g
    57%
    Cholesterol 45.8 mg
    15%
    Sodium 129.5 mg
    5%
    Total Carbohydrate 34.2 g
    11%
    Dietary Fiber 3.0 g
    12%
    Sugars 1.4 g
    5%
    Protein 3.3 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites