1 1/2 pounds baking potatoes (about 3)
1 tablespoon unsalted butter
1 tablespoon corn oil
4 scallions, chopped (1/2 cup)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. When you are ready to cook the potatoes, peel them, and rinse them under cold tap water. Using the side of a cheese grater with the larger holes, shred the potatoes. (You should have about 4 cups.)
2. Heat the butter and oil in a nonstick skillet until hot. Add the potatoes, scallions, salt, and pepper, and saut´┐Ż, stirring occasionally, for about 2 minutes, until the potatoes are mixed well with the seasonings. Press on the mixture with a spoon to compact it, cover and reduce the heat, and cook gently for about 12 minutes on one side.
3. Flip the potato mixture over, and cook it for 10 minutes on the other side.
4. Invert it onto a serving plate, cut into wedges, and serve as soon as possible.

If you are reluctant to attempt flipping the potato cake over in the skillet with a spatula, loosen the cake (it should be a solid mass) around the edges and underneath. Then cover the pan with a flat lid or plate, and holding the lid in place, invert the pan. Slide the potato cake, crusty side up, from the lid into the skillet and continue cooking on the other side.

Darphin Potatoes
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