Pan-fried Potato Cake

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 lbs yukon gold potatoes
• 1 tablespoon vegetable oil
• 6 tablespoons butter, cut in 4 pieces
• salt and pepper

Recipe

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