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From Dorothy McNett's recipes at www.dorothymcnett.com.
1 - 2 russet or other baking style potato
Wash the potatoes, do not peel. Pierce each one with a fork and place in a glass or ceramic bowl. Cook in microwave using 1 minute per potato. Now peel if desired, or not. Shread them using a food processor or a shredder. Combine shredded potatoes, diced chives, salt and pepper. Heat a cast iron skillet or other heavy bottomed skillet and add about 4 tablespoons of butter to melt. Pour in the mixture, press down with a spatula and cook over medium high heat about 5 minutes to brown the bottom. Turn the "cake" over and add more butter if needed and cook another 4 - 5 minutes to brown the second side nicely. Remove to a plate or cutting board and cut into attractive serving sized pieces to place over and around cooked steaks, roast beef, chicken, etc......garnish and serve. Many French steaks are served with these potatoes cut into long strips and neatly arranged over the steak.
Recipe created 2017-05-16.