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Recipe from: Chef #363
4 red potatoes
black pepper, freshly ground
Peel and quarter potatoes. Boil in stock pot for 20 minutes or until soft but not mushy. Drain and cool. Grate potatoes into coarse strips with grater or "grating" blade of food processor. Form potato mixture into 2 or 3 pancake shaped patties. Place in non-stick skillet preheated over medium-high heat. Flatten potatoes into thin pancake shape. Flip once, when one side browns.