I have gotten out of the habit of posting here lately, mostly because my cooking has not inspired any post ideas. Either I’ve been making tried-and-true recipes that I’ve practically memorized and that I’ve already posted on the blog, or I’ve been trying out new recipes from cookbooks, which I’m not likely to share until I’ve cooked them enough times to make them my own.
I’m going to try to get back in the habit of posting simple dishes as I make them, especially if they are easy enough that they don’t require a formal recipe. This potato cake is one of those dishes. This is more of a technique than an actual recipe, and once you learn it, you can fancy it up all kinds of ways. I topped it with a fried egg for a breakfast-for-dinner dish. A simple green salad would make a good accompaniment.
I used 1 medium Yukon Gold potato per person. Peel the potatoes and shred them using the shredding disk of a food processor. Rinse the potatoes to remove excess starch, then wrap them in a dishcloth and squeeze well to get rid of the excess moisture. Season with salt and pepper.
Heat a nonstick skillet over medium with a couple of pats of butter in it. For 2 potatoes, a 10-inch skillet is a good size. Once the butter has melted, add the potatoes and smooth them out to fill the skillet. Cover the skillet and cook for about 5 minutes. Remove the skillet and let cook another 5 minutes or so, until the potatoes are browned on the bottom.
Slide the potatoes out onto a plate and add another couple of pats of butter to the skillet to melt. Place another plate upside down on top of the first one with the potatoes, and then invert the plates. Slide the potatoes, uncooked side down, back into the pan, and cook another 5 minutes or until the bottom has browned. Let the potatoes cool off the heat for a minute or two, and then slice into wedges to serve.