Friday, January 13, 2012

Skillet Potatoes

These potatoes are excellent. Moreover, the creator has solved the mystery of how to get the potatoes to brown, yet not stick to the bottom of the pan. The answer is......(drum roll) voila! Dump melted butter all over them.! Yes! Basically, these potatoes are not radically different from latkes. The creator of the recipe says the cook should take 4 firm potatoes, peel and boil them, chill them, and finally grate them. Well, hey, just eliminate the middleman and grate them without doing all that other stuff. Worked fine for me. The verdict from my husband Bob was, "You can make these potatoes any time." The recipe does not take much longer than cooking frozen vegetables.

Skillet Potatoes

4 large firm potatoes, cooked, chilled and peeled
4 tablespoons butter
salt to taste
2 tablespoons of grated Swiss cheese

1. Shred the potatoes on a coarse grater
2. Melt two tablespoons of the butter in a heavy skillet. add the potatoes and cook over high heat until browned. Melt the remaining butter, pour over the potatoes and turn them with a spatula. Season with salt.
3. Cook over high heat until browned. Sprinkle with the cheese and either place under a preheated broiler, or turn again in the skillet.
Yield 4 servings.

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