All Simple Vegetable Recipes

Saute Pancakes



Serves 4-6

  • 2 lb (900 g) potatoes

  • 1 tbs olive oil

  • 1 oz (25 g) unsalted butter salt, pepper

  1. Parboil the potatoes for 10 minutes and allow to cool in their skins.

  2. Peel and grate with a coarse grater. (The potatoes are easier to grate if they are chilled.)

  3. Use a 9-in (23-cm), heavy, non-stick frying pan and heat up the oil and butter.

  4. When the oil is very hot spread the potato evenly into the pan. Turn down the heat and cook for 10 minutes. To turn the pancake over put a plate that fits snugly inside the pan, flip it over and slip the pancake back into the hot pan. It might not sound like it, but it makes the operation slightly easier if you put a bread board on top of the plate.
    Cook for a further 10 minutes. If the pan seems rather dry, add more butter and oil. Season well, slip on to a plate and serve.

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