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    You are in: Home / Recipes / Pan-Fried Potato Cake Recipe
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    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.

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    Units: US | Metric


    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.

    Ratings & Reviews:


    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
    Total Fat 20.8 g
    Saturated Fat 11.4 g
    Cholesterol 45.8 mg
    Sodium 129.5 mg
    Total Carbohydrate 34.2 g
    Dietary Fiber 3.0 g
    Sugars 1.4 g
    Protein 3.3 g

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