Crispy Potato Cake

By Janes_kitchen

serves 8

Ingredients

• 2 lbs. baking potatoes, scrubbed
• 1 stick (4oz) butter, melted
• coarse salt
• 3 TBL vegie oil

Preparation

Step 1

preheat oven to 350
using lg holes of box grater, teeth of handheld slicer shred potatoes
transfer to lg bowl
add 3-quarters of melted butter
toss well
season w/ 1-1/ tsp salt
toss to coat

in 9" nonstick skillet heat oil until rippling hot
remove skillet from heat
add potatoes by handful, squeezing out any excess liquid before adding
press flat to form cake
place skillet back on stove & cook over high heat until bottom eages start to brown, abt. 8 min
if cake seems dry, add a little more butter & loosen edges by running spatula gently around sides to prevent sticking or burning.
remove skillet from heat & pour off any excess cooking fat (this will prevent splattering when you flip cake)
invert lg. plate onto skillet
using oven mitts, turn cake out onto plate
add remaining melted butter to pan
slide cake browned side up
cook 2nd side until golden brown, abt 5 min
transfer pan to oven & cook until cake is crisp on edges but still tender when pierced in center w/ tip of knife, 10-12 min

drain off any excess cooking fat from pan
season top of potato cake w/ salt & turn it salted side down onto lg. platter
season 2nd side w/ salt
cut into 8 wedges
serve immediately