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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Martha Stewart. Ingredients:
2 idaho potatoes |
2 teaspoons canola oil |
coarse salt |
fresh ground pepper |
Directions:
1. Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.
2. Heat a 10-inch nonstick skillet over medium-high heat, and add t canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5-7 minutes.
3. Flip pancake, and add remaining t of oil, drizzling around the edge of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5-7 minutes more.
4. Transfer to a cutting board; cut into wedges. Serve immediately.
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