Ingredients
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3
-
1/4
-
2
-
1/2
-
1/8
-
2
-
1/2
-
-
-
-
-
-
-
-
Directions
Fried Potato Cake,This is a recipe from a cookbook called “Classic International Recipes”. It is supposed to be one of the national dishes of Switzerland and is often served daily. It is often served with “Veal with Cream Sauce”. The only thing I changed was to add some garlic (as usual). Please note: This is supposed to make one big cake, that is then quartered to serve 4. Chilling time is not included in the cooking time….I cook the potatoes in the morning, and prepare the cake in the evening.,This is how I learned to make hashbrowns at a restaurant without the onions and cheese, of course. That addition put these potatoes on a whole new level. I only used 1 potato,swiss cheese and adjusted the rest of the ingredients. I served it with ham and eggs for breakfast. Very delicious! Thanks for sharing. Made for Football Pool 2011.,I had already microwaved four potatoes when I found this one so continued on with the directions. I had trouble turning as it fell apart. used swiss and was very good.
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Steps
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1
Done
|
Wash the Potatoes. |
|
2
Done
|
in a Large Covered Saucepan, Cook the Whole Potatoes in Enough Boiling Salted Water to Cover For 20 to 25 Minutes or Until Almost Tender; Drain. |
|
3
Done
|
Chill Several Hours or Overnight. |
|
4
Done
|
Peel the Potatoes; Shred Enough to Make 3 Cups. |
|
5
Done
|
Combine the Shredded Potatoes, Onion, Garlic, Salt, and Pepper. |
|
6
Done
|
in a 10-Inch Skillet, Melt the Butter. |
|
7
Done
|
Using a Spatula, Pat the Potato Mixture Into the Skillet, Leaving a 1/2 Inch Space Around the Edge. |
|
8
Done
|
Cook Potato Mixture, Uncovered, Over Low Heat About 20 Minutes or Until the Underside Is Crisp and Golden Brown. |
|
9
Done
|
Use a Spatula to Loosen the Potatoes from the Skillet. |
|
10
Done
|
Place a Plate or Baking Sheet on Top the Skillet. |
