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Swiss Potato Pancake
Yield: 2 main or 4 side-dish
Serve this with eggs for breakfast, with salad and rolls for lunch, or as a side dish with steak for dinner.
Ingredients:
250 g (about 2-3) medium russet potatoes
1 ml salt
1/2 ml pepper
15 ml butter
7 ml vegetable oil
chopped fresh parsley
Method:
1. Cook potatoes in pot of boiling salted water until just tender. Drain.
2. Peel potatoes and cut lengthwise into quarters; refrigerate until cold, about 20 minutes.
3. Coarsely grate cold potatoes into large bowl. Sprinkle with salt and pepper; toss to blend.
4. Melt butter with oil in heavy, small, non-stick skillet over medium heat. Add potatoes to skillet. Sautee until potatoes begin to colour, stirring occasionally, about 5 minutes.
5. Using metal spatula, press potatoes firmly into flat pancake (about 1.3 cm thick).
6. Reduce heat to low and cook without stirring until pancake is brown and crisp on bottom, about 12 minutes.
7. Slice pancake out onto large plate. Cut into wedges.
8. To serve, place on plates, browned side up. Sprinkle with parsley. |