Ingredients for Fried Potato Cake
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How to Make Fried Potato Cake
- Wash 2 lbs Yukon Gold potatoes thoroughly.
- In a large covered saucepan, cook whole potatoes in enough boiling salted water to cover for 20-25 minutes, or until almost tender.
- Drain potatoes and let cool completely. (This step can be done the night before)
- Peel the potatoes and shred using a box grater or food processor until you have 3 cups of shredded potatoes.
- In a large bowl, combine shredded potatoes, 1 medium yellow onion (finely chopped), 2 cloves garlic (minced), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Melt 4 tablespoons butter in a 10-inch oven-safe skillet over medium heat.
- Pat the potato mixture evenly into the skillet, leaving a 1/2-inch border.
- Cook uncovered over low heat for about 20 minutes, or until the underside is golden brown and crisp.
- Use a spatula to gently loosen the potato cake from the skillet.
- Carefully place a plate or baking sheet on top of the skillet and invert to remove the potato cake.
- Add 2 more tablespoons of butter to the skillet.
- Slide the potato cake back into the skillet, browned side up.
- Cook for 5 minutes.
- Sprinkle 1 cup of shredded Gruyere cheese (or other Swiss cheese) over the top.
- Cover and cook for another 5 minutes, or until the cheese is melted and bubbly, and the potatoes are golden brown.
- Let rest for 5 minutes before cutting into four wedges.
- Garnish with sliced green onions, chopped parsley, or a dollop of sour cream, if desired. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
6g
Fat
29g
Carbs
10g
