Crisp Potato Cake

By • December 16, 2012 1 Comments



Author Notes: 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

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Serves 4-5

  • 6 large russet potatoes
  • 5 cloves garlic
  • 4 tablespoons butter
  • 2 teaspoons flaky sea salt
  • 2 teaspoons fresh thyme
  1. Shred potatoes by hand or with the fine shred setting on the food processor.
  2. 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.
  3. Add a bit more butter and slide cake back into the pan and brown on the opposite side.
  4. Serve with flakes of salt and lemony greens.

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