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3 tbsp. unsalted butter
Melt 2 tbsp. of the butter in a microwave safe bowl and set aside.
Peel and grate the potatoes with the shredding attachment of a food processor, or on the wide holes of a box grater. Transfer potatoes to a bowl, and season with salt, pepper, and nutmeg. Drizzle the oil and melted butter over the potatoes and toss to coat evenly.
Heat a medium non-stick skillet over medium heat. Add the potatoes and spread to evenly fill the skillet. Cook the potato cake, adding a few nut-sized bits of the remaining butter around the edges until the underside is crispy brown, about 10 minutes.
Reduce the heat to medium-low flip the cake sliding onto a plate and then inverting back into the pan. Cook; adding the last of the butter as before around the edges, until golden brown and potatoes are cooked through, about 10 minutes more. Serve immediately.
Poster's Notes:
Posted by Aliza Fischman
Nutritional Info Per Serving: N/A
1-1/4 pounds waxy potatoes, such as Yukon gold
1 tsp. kosher salt
Black pepper, freshly ground
Nutmeg, freshly ground
2 tbsp. vegetable oil
Tyler Florence told the story about how in the restaurant he was working in as a young starting-out chef, the potato cakes never came out right, so he went to a nearby Jewish restaurant and asked them how theirs come out so crisp. They told him to leave out the eggs, and they gave him these ingredients to use. Simpler is better in this case.