Pan-Fried Potato Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and julienne potatoes into 3"x1/8" strips.
  • Heat oil in a 10-12" sautee pan over high heat until oil begins to smoke.
  • 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.
  • Lower heat to medium, wait 1 minute, then put butter around sides of pan.
  • Season with salt and pepper and continue to cook 10 minutes, pressing down every few minutes with spatula.
  • 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.
  • ***If you are not comfortable flipping it that way, invert it onto a plate and slide it carefully back into the pan***.
  • Pour reserved butter back into pan, add more salt and pepper if desired and cook 10 minutes more.
  • Drain excess butter, cut in wedges and serve.
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