PAN-FRIED POTATO CAKE

Steps:

• Peel and julienne potatoes into 3"x1/8" strips.
• Heat oil in a 10-12" sautee pan over high heat until oil begins to smoke.
• Add potatoes to pan all at once and press down with back of spatula; quickly jerk pan back and forth for 1 minute to prevent sticking.
• Lower heat to medium, wait 1 minute, then put butter around sides of pan.
• Season with salt and pepper and continue to cook 10 minutes, pressing down every few minutes with spatula.
• Flip pancake: Hold cake back with spatula and drain butter into a small bowl. Tilt pan away from you and jerk it up and toward you rapidly.
• ***If you are not comfortable flipping it that way, invert it onto a plate and slide it carefully back into the pan***.
• Pour reserved butter back into pan, add more salt and pepper if desired and cook 10 minutes more.
• Drain excess butter, cut in wedges and serve.