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August 8, 2011
Swiss-Style Potato Pancake
Potato Favorites
Prep time:
10 minutesCooking time:
25 minutes“Buying a small bag of potatoes can be more economical than buying large potatoes. Use 5 medium potatoes instead of the 2 large russet potatoes and pocket the savings.”
Ingredients
Serves 4
- 2 large russet potatoes
- 4 tablespoons butter or margarine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
1
Peel potatoes and grate coarsely into a medium bowl of water. Drain; pat dry with paper towels.
2
Heat butter in a medium skillet over medium heat for 1 minute. Add potatoes, salt and pepper; stir to mix.
3
Press potato mixture into a flat cake in the skillet with a spatula. Reduce heat to low. Cook until bottom forms a golden crust, about 15 minutes.
4
Loosen potato cake; slide onto a plate. Invert onto another plate; slide potato cake back into skillet. Cook until bottom forms a golden crust, about 10 minutes longer.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
For a quick, crisp potato cake that absorbs as little fat as possible, use half butter and half peanut oil. Make sure the oil is hot before adding the potatoes.
Great Pairings
Summer Garden Omelet
Keep a rich butter flavor for less money. Use half butter and half vegetable oil when a recipe calls for sautéing in butter. An added bonus is that oil allows you to cook at higher temperatures.
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