From Nigel Slater's Tender, this potato cake is like one giant, amazing latke. Slater calls for Duck or Goose fat but I just used butter and it was just as good. —Happyolks
large russet potatoes
flaky sea salt
In This Recipe
Shred potatoes by hand or with the fine shred setting on the food processor.
Melt butter in a cast iron pan over medium-high heat. Press shredded potatoes, garlic, and thyme evenly into the pan and cook for 15 minutes until the bottom is completely browned. With a spatula, carefully create some space between the pan and the cake. Place a large plate over the top of the pan and flip cake onto the plate.
Add a bit more butter and slide cake back into the pan and brown on the opposite side.