Madeleine Kamman

Shredded Potato Pancakes

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Served plain with a green salad, these cakes make a royal meal for a weekend dinner; also good as garnish for steaks, chops, eggs, or grilled chicken.

Ingredients

  • 6 medium-size Yukon Gold potatoes, peeled
  • Salt
  • Pepper from the mill
  • ½ cup

Method

Shred the potatoes directly into a bowl of cold water to keep the pulp from darkening. Drain and wash in two more changes of water, until no starch is visible in the water. Drain well and pat dry in kitcken towels. Season with salt and pepper, then shape the shreds into 6 large or 12 small cakes. Heat the butter in a large skillet over medium-high heat until bubbling. Add the potato cakes and c