| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breakfast/b, Potatoes |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Russet potatoes, peeled; aprox. 2 pounds OR |
| 8 |
sm |
Russet potatoes, peeled |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Grate the potatoes onto a large clean kitchen towel that can be stained.
Roll the potatoes up in the towel and wring to remove moisture. (It is best
to do this over the sink, since it will produce a suprising amount of
liquid). Melt the butter with the olive oil on a large griddle. Form the
grated potatoes into 4 pancakes. Cook the pancakes over medium heat for
about 10 minutes, until bottom is golden brown, then flip the pancakes.
Cook on the other side for about 5 minutes. Season with salt and pepper and
serve plain or with sour cream and applesauce.
Posted to MC-Recipe Digest V1 #164
Date: Mon, 22 Jul 1996 13:33:05 -0400
From: bobbi744@sojourn.com (Roberta Banghart)
NOTES : MCformatting by bobbi744@sojourn.com.=20
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